Ingredients for 16 units
¼ cup sun-dried tomatoes, finely chopped
¾ cup buttermilk
1 tablespoon caster sugar
2 cups self-raising flour
2 tablespoons fresh basil leaves, finely chopped
60 g butter, chilled, chopped
buttermilk, extra, for brushing
pinch of salt
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add tomato and basil.
Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
Roll dough out to a 20cm square. Cut into 16 squares.
Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 15 minutes or until golden and hollow when tapped on top. Serve.