Sun-dried tomato and caper scones

Preparation info

  • Makes:

    32

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

A delicious vegetarian topping for our baby scones!

Ingredients

  • 1 batch mini scones
  • 75 g sun-dried tomato pesto
  • 1 tablespoon lemon juice (bottled is fine)
  • 300 g cream cheese
  • 5 tablespoons capers, drained
  • large bunch of fresh basil

Method

  1. Mix the sun-dried tomato pesto with the lemon juice and cream cheese. Taste and season, bearing in mind the capers will be salty. This can be made up to 2 days ahead and stored in the fridge.
  2. Cut the scones in half and spoon on the tomato paste. Top with 2–3 capers each and a fresh basil leaf.