Italian scones

Need

• 1 quantity Basic buttermilk scones (see related recipe)
• 1/4 cup finely chopped sun-dried tomatoes
• 2 tablespoons finely chopped fresh basil leaves

Method

1. Make Basic buttermilk scones, adding tomato and basil at end of step 2.
2. Continue recipe to end of step 3. Roll dough out to a 20cm square. Cut into 16 squares. Follow step 5, baking for 15 minutes or until hollow when tapped on top. Serve.