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Bush tomato (Akudjura) scones

Bush tomato (akudjura) scones


4 cups plain flour
1pinch of salt
1 tbsp baking powder
3 tbsp organic butter
1 cupakajura (bush tomato), finely chopped
3 cups organic milk (approximately), plus extra for brushing

Resting time: 10 minutes
Pre-heat the oven to 200°C.

Place flour in a large mixing bowl, add salt and
baking powder.

Rub the fat (butter) into the flour until it resembles

Add bush tomato and mix through.

Gradually add the milk, a little at a time, until you have a soft dough. Knead for a
few minutes.

Press gently so the dough is about 3cm high.

Cut out scones, transfer to a baking tray lined with nonstick baking paper and rest for 10
minutes. With a pastry brush, brush the tops of the scones with a little milk and bake for
approximately 20 minutes or until brown on the top.

This recipe was taken from SBS Food