SO excited to share this lunchbox – I wanted something to recreate a little picnic box that is both delicious but perfect for lunch time – also great for travelling! These savoury scones also work great as a side for soup so if you have some left over, you can serve with soup for the rest of the week or freeze them for another time.
Sun-dried tomato sconesPrint This
- FOR THE SCONES
- 260g plain flour
- 1 1⁄2 tsp of baking powder
- 125ml milk or dairy free alternative
- 70g sun-dried tomatoes, chopped
- 1⁄4 tsp of salt
- 85g butter spread
- 10ml extra virgin olive oil
- 1⁄2 tsp of chilli flakes
- 1⁄2 tsp of garlic powder
- 1⁄2 tsp of dried rosemary
- FOR THE REST
- Cherry tomatoes
- Carrot sticks
- Cucumber sticks
- Cheese cubes
First, sieve the flour into a mixing bowl and combine with baking powder, salt and garlic granules/powder. Add the spread, and using your hands combine until the mixture turns crumb like. Next, add the milk and combine well.
In a separate mixing bowl combine the chopped sun-dried tomatoes, olive oil, chilli flakes and rosemary. Add this to the bowl of scone mixture, and mix in.
Sprinkle some flour onto the kitchen surface, and knead the dough until the sun-dried tomatoes are evenly scattered throughout. Make the dough into a rectangular shape approximately 20cm by 15cm. Cut the dough into 4 squares, and then diagonally cut those squares so you end up with 8 triangles. Place the scones onto a lined baking tray, and into the fridge for 30 mins.
Preheat oven to 180c, and place the scones in the oven for 22 minutes.
If you’re making your own hummus, now is the time to do it.
Leave scones to cool before adding to lunch boxes with tomatoes, carrot and cucumber sticks, cheese cubes and grapes. Add a dollop of hummus to each lunch box the night before eating.