Tomato & Basil Scones

Ingredients
70g brown self raising flour
75g white self raising flour
25g Soft butter
pinch salt
1/2 teaspoon dried basil & some freshly torn basil leaves
1/2 teaspoon tomato puree
1 large sun dried tomato
70 ml milk
1 small egg
1 teaspoon sesame
seeds
cream cheese to serve

Method
1. Preheat oven 200°C/400°F/Gas6. Line a baking tray with baking paper.
2. Measure flours and salt carefully and sift both into a large bowl.
3. Cut the butter into small pieces and rub the butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in both dry and fresh basil.
4. Chop the sun dried tomato into small pieces and add to the mixture, mixing well.
5. Measure out the milk, stir in the tomato puree and whisk to remove any lumps.
6. Crack the egg in a separate bowl, beat then add half the egg to the milk and tomato mixture. Reserve the rest of the egg.
7. Gradually pour this liquid mixture into the flour, use a round bladed knife to stir in a figure of 8.
8. Mix to form a soft but not sticky dough!
9. Knead lightly on a floured surface.
10. Use your hands to press the dough to approx 2 cm thick.
11. Using a round cutter (6cm diameter) press down gently do not twist cutter, but place the scones onto a lined tray.
12. Or cut into squares of 2cm thickness.
13. Brush the tops of the scones with the reserved beaten egg and sprinkle over some sesame seeds.
14. Bake for 10-12 minutes until golden.
15. Eat warm or cold spread with cream cheese.