This scone recipe makes for a perfect savoury afternoon snack. Bush tomato is a small native berry, when dried it has caramel-like flavour and slightly tangy acidity.
- 4 cups plain flour
- 1 pinch of salt
- 1 tbsp baking powder
- 3 tbsp butter
- 1 cup akajura (bush tomato), finely chopped
- 3 cups milk (approximately), plus extra for brushing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10 minutes
Pre-heat the oven to 200°C. Place flour in a large mixing bowl, add salt and baking powder. Rub the fat (butter) into the flour until it resembles breadcrumbs. Add bush tomato and mix through.
Gradually add the milk, a little at a time, until you have a soft dough. Knead for a few minutes. Press gently so the dough is about 3cm high. Cut out scones, transfer to a baking tray lined with non stick baking paper and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes or until brown on the top.