Basil & Tomato Scones


1 cup white self-raising flour

1 cup wholemeal self-raising flour

1 cup grated low fat cheese

A cup of fresh basil leaves, chopped or torn

½ punnet of small cherry tomatoes, cut in halves

1 cup buttermilk, plus extra to brush

2 tablespoons sesame seeds


Preheat oven to 200°C.

Cut tomatoes in half and dry on a rack in the oven for about 20 minutes while you prepare the other ingredients.

Sift both flours together into a large bowl and then add basil leaves, tomatoes, cheese and a pinch of salt. Gradually add the buttermilk and mix with your hands to make a soft dough.

Turn out onto a lightly floured surface and pat into a 2cm-thick slab.

Use a 4 cm round pastry cutter dipped in flour to cut out rounds from dough or cut with a sharp knife into squares of about 4cm.

If you used a cutter, gather the leftover dough and knead together to form a new mixture.

Pat into 2cm thick piece and cut into rounds.

Place on a floured tray, brush with a little extra buttermilk, scatter with sesame seeds and then bake in the oven for 18-20 minutes until golden.

These are great with soup or as a snack for the lunchbox.