Olive and Sun Dried Tomato Scones

30 min 10 servings

2 cups (300g) flour
1 ½ tablespoons baking powder
½ teaspoon salt
1 x 50g Lurpak Butter Block
¼ cup finely chopped sundried tomato
2 tablespoons finely chopped pitted black olives
2 tablespoons finely chopped basil leaves
¾ cup (190 ml) milk, approx

Preparation

1. Preheat oven to 220°C. Sift flour, baking powder and salt into a large bowl. Rub in the Lurpak Butter Blocks until the mixture resembles coarse breadcrumbs.

2. Stir in the sundried tomato, olive and basil. Make a well in the centre of the dry ingredients. Pour sufficient milk to mix into a soft dough and then turn out on to a lightly floured board. Knead the dough gently, with your fingertips to combine.

3. Pat or roll the dough out to 3 cm thickness. Using a cookie cutter or knife, cut into shapes and place on to an ungreased oven tray, 5 cm apart.

4. Bake in a preheated oven for 15-20 minutes or until golden brown. Serve warm.

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