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Cheesy Olive, Sun-Dried Tomato & Olive Scones

THIS RECIPE USES

Cauliflower Flour Mix

We have called these scones to give them a name, but they are scone, cross muffin texture & totally delicious. Perfect to have on hand for quick snacks any time of the day, picnics, lunchboxes and on the go.

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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Snack
Servings 12 Scones

Ingredients  

  • 2 2/3 cups PomPom Paddock flour + 3 tbsp for rolling
  • 1 tbsp baking powder
  • 1.5 tsp xanthan gum
  • 1 tsp flake salt black pepper to taste
  • 125 g unsalted butter frozen & grated
  • 1 cup cheddar cheese grated
  • ½ cup each chopped olives and sun-dried tomato
  • 1/3 cup basil roughly chopped
  • 1 egg lightly beaten
  • ½ cup buttermilk
  • 1 egg yolk

Method 

  • Preheat an oven to 180C.
  • In a bowl, combine the 2 2/3 cups flour, baking powder, xanthan gum, salt & pepper.
  • Add the butter and rub in with your fingers to make a rough breadcrumb texture then stir through the cheese, olive and tomatoes.
  • Add the basil, egg and buttermilk and mix to bring together.
  • Flour a bench and roll the rough into 3cm thick rectangle and carefully transfer to a piece of baking paper. Cut into 12 squares and brush with the egg yolk to glaze.
  • Bake for 20 minutes, until golden and cooked through. Let rest for 10 minutes before serving or cool completely and store in the fridge.
Categories Savoury
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