Savoury tomato and herb scones
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 tsp baking powder
- 2 tsp dried basil
- ground pepper
- 1 tsp cider vinegar
- 2 tsp dried rosemary
- 300 g gluten-free self-raising flour (i use doves farm)
- 100 g gram flour
- 50 g orgran gluten substitute. (if you don't have glute
- 450 ml tomato passata or a tin of chopped tomatoes if you
- 80 ml virgin or extra virgin olive oil
- (optional 40g salami ham or other such meat)
- Carbohydrate 68.0925136299357 g
- Cholesterol 6.53333332007824 mg
- Fat 8.55047270541721 g
- Fiber 12.4067907791138 g
- Protein 28.1218192598647 g
- Saturated Fat 1.76897378985072 g
- Serving Size 1 1 recipe (619g)
- Sodium 237.287860763032 mg
- Sugar 55.6857228508219 g
- Trans Fat 1.65916187485088 g
- Calories 464 calories
Pre-heat the oven to 220 degrees or 200 degrees fan oven and add two baking sheetsPlace the dry ingredients, along with the salami or ham if using, into a large bowlMix the 'wet' ingredients and herbs in a mixing jugMake a hole in the middle of the dry ingredients, add the wet ingredients and mix quickly until just incorporated. Do not overmixLiberally flour a work surface and put half the mixture on top. Add more flour to the top of the mixture and bring together into an approximate 6 inch circle, about 1 inch deep. Over working will make the scones toughRepeat with the rest of the doughScore the top of each circle with a floured knife to make 6 pieces. Make sure you don't cut all the way to the bottom of the dough...just half wayPlace on the pre-heated baking trays and bake for approx. 20 minutes until golden
