Hi, I’m Clara. Today, we’re going to prepare tomato & basil hot biscuit (scone) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tomato & Basil Hot Biscuit (Scone) Recipe
Tomato & Basil Hot Biscuit (Scone) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato & Basil Hot Biscuit (Scone) is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have tomato & basil hot biscuit (scone) using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Tomato & Basil Hot Biscuit (Scone):
- Prepare INGREDIENTS for 6 Hot Biscuits
- Get 100 g Flour
- Make ready 3 g Baking Powder
- Prepare 10 g Sugar
- Get 35 g Butter (Salted)
- Take 100 g Mini Tomatoes (or 50 g Tomato Juice)
- Prepare 3 big Basil Leaves
Steps to make Tomato & Basil Hot Biscuit (Scone):
- Operation Time / 20 min Oven Temperature / 400 F Baking Time / 20 min
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- Tear the basil leaves and set aside until use.
- Prepare a medium mixing bowl and a stick mixer with blade inserts.
- Sift the flour and baking powder into the mixing bowl. Add the sugar.
- Cut the butter into small squares and add to the bowl.
- Using the stick mixer, mix to a texture of coarse cbs (if you don’t have a machine, you can use your fingertips).
- Move the mixture to a large mixing bowl.
- Paste the mini tomatoes using the stick mixer and pour into the dry mixture. Add the teared basil leaves. Use a rubber spatula to mix well (Be careful not to mix too much).
- Divide the dough into 6 portions.
- Place on prepared cookie sheet. Bake for 20 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.
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