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betty's italian antipasto scones

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Rich savoury scones (biscuits for those in the North America) filled with pieces of antipasto vegetables. Best served warm with lashings of butter. Perfect on their own for an afternoon or morning tea or with a soup or casserole. The use of soda water makes these extra light and fluffy. Bake close together so they rise well and join to form a large cluster of scones.

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yield serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For betty's italian antipasto scones

  • 2 cups self raising flour
  • 1 1/2 tablespoons butter - chopped
  • 1 cup chopped mixed antipasto vegetables (tomatoes, peppers {capsicum}, eggplant, mushrooms etc)
  • 1/4 cup chopped fresh basil
  • 1 cup soda water
  • 1/4 cup grated parmesan cheese - for topping **optional

How To Make betty's italian antipasto scones

  • 1
    Pre-heat oven to 440oF/220oC and flour a baking tray. Use no butter! Use your hands to form a good dust all over it. Set aside.
  • 2
    Sift the flour into a large bowl. Rub in the butter using your finger tips, it should resemble fine bead crumbs and take about 3-5 minutes. Add in the vegetables and basil. Stir.
  • 3
    Make a well in the centre, pour in the soda water and use a knife to it cut in. Don't over mix. Dough should be sticky and soft.
  • 4
    Sprinkle flour over your bench. Turn the dough on to the bench. Using floured hand gently press to about 1 inch (2 cm) thick. Don't knead.
  • 5
    Cut into shapes, I like squares or circles (use a scone cutter). Place onto the prepared tray and each scone close together (about 1/4 an inch - 1/2 a cm).
  • 6
    Sprinkle with cheese if using and bake in prepared oven for 12-13 minutes. Scones should sound "hollow" when tapped with a fingernail.
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