Bushtucker Bush Tomato Scones Cooking Recipe

Bushtucker Bush Tomato Scones

the recipe is adapted from SBS Chef Mark Olive

Ingredients

4 cups plain flour

1pinch of salt

1 tbsp. baking powder

3 tbsp. butter

1 cup akajura (bush tomato), finely chopped

1/2 cup finely chopped parsley

3 cups milk (approximately), plus extra for brushing

Method

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, parsley 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 or roll into a circle and cut part way through (see pic), transfer to a baking tray lined with nonstick 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.

Eat Warm with Lashings of cold butter