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Savoury Tomato and Basil Scones
I recommend that these savoury treats be served with an assortment of cheeses.
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fluid ounces whole milk
Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil.
Add tomato purée and milk to the flour and mix to a soft, but not sticky dough.
Roll out on a floured work surface in to a rectangle about ½ inch thick and cut into fourteen 1½-inch squares.
Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230°C/ 450°F/ Gas Mark 8 for 10 minutes or until well risen and golden.
Store in a bread bin or airtight container at room temperature.
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