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Sun-dried tomato and caper scones
Preparation info
- Makes:
32
- Difficulty
Easy
- Ready in
15 min
Appears in
By Lucy Cufflin
Published 2013
A delicious vegetarian topping for our baby scones!
Ingredients
Method
- 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.
- Cut the scones in half and spoon on the tomato paste. Top with 2–3 capers each and a fresh basil leaf.