Two all-stars come together into one buttery bite.






Skill level

Average: 4.7 (32 votes)


  • 4 cups plain flour
  • 1 pinch of salt
  • 1 tbsp baking powder
  • 3 tbsp butter
  • 1 cup tomato, finely chopped
  • ¼ cup basil, chopped
  • 3 cups milk (approximately), plus extra for brushing

Cook's notes

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

  1. Preheat 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 the tomato and basil and mix.
  2. 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. 
  3. 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.
  4. Serve with salted butter and cracked pepper or any meats or cheeses of your choosing.