Ingredients

Method

• 460 g cake flour
• ½ t salt
• ½ t black pepper
• 1 T baking powder
• ½ t bicarbonate of soda
• ½ cup chopped parsley
• ½ cup chopped sun-dried tomatoes
• 250 g cold butter
• 3/4 cup sour cream
• 3 T milk
• Olive butter

Method

Ingredients

Preheat the oven to 200°C.

Sift together, three times, cake flour, salt, black pepper, baking powder and bicarbonate of soda.

Mix in chopped parsley and chopped sun-dried and grate in cold butter. Add cup sour cream and milk.

Bring together and knead briefly, then cut out rounds with a cookie cutter and transfer to a greased baking tray.

Brush with beaten egg, chill for 5 minutes and bake for 25 to 30 minutes.

Serve with olive butter (½ cup olives mixed through 100 g butter).

Tips and tricks to baking scones.
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