Tomato Basil Scones

Recipe:

Ingredients:

340g plain flour

75g organic sugar

1/2 tsp salt

3 1/2 tsp baking powder

2 Tbsp dried basil

75g dairy free butter, chilled and diced

1/2 cup sourdough discard

2 flax eggs

90g oat milk

1/2 cup sun-dried tomatoes, drained & diced

1. Preheat oven to 350F.

2. In a large mixing bowl, add flour, sugar, salt, baking powder, and dried basil. Whisk to combine. Add diced butter and, using your hands, incorporate until mixture resembles crumbs (leave some bits of butter in dough).

3. Add sourdough discard, flax eggs, and milk. Using your hands again, mix to combine until just cohesive. The less you over work it, the more flaky your scones will be.

4. Add sun-dried tomatoes and fold in to dough. Place dough on a lightly floured surface, shape dough into a square, about 8 inches.

5. Cut into six wedges (I cut square in half then cut each half into three triangles).

6. Place on a baking tray lined with parchment or a baking mat. Bake for 30 minutes or until golden brown. Remove and let cool before serving.