Warm, crumbly, buttery scones combined with the intense flavour of sundried tomatoes and basil. Enjoy these for Mother’s Day Brunch served with eggs benny and arugula salad. Did we mention these scones are Gluten Free!!
1. Line two baking sheets with parchment paper. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives.
2. Refrigerate 20-30 minutes.
3. Preheat oven to 400°.
4. Gently mix buttermilk, sun dried tomatoes and basil into dry mixture, just until it starts to stick together, do not overmix.
5. Lightly flour your surface and place your mixture on floured surface. Divide in half and roll each half into a circle about 1 inch thick. Cut in triangles or circles.
6. Place on prepared pans and lightly brush each scone with buttermilk. Bake for 15 to 17 minutes, or until they are puffed and browned on top.