Caramelised leek and artichoke scones

INGREDIENTS

40g butter

1/2 leek, finely diced, white part only

1 tablespoon soft brown sugar

2 marinated artichoke hearts, roughly chopped

500g self-raising flour

2 teaspoon baking powder

pinch salt

100g cold unsalted butter, cubed

150ml buttermilk

METHOD

Preheat the oven to 220°C. Line a baking tray with baking paper.

Heat the butter in a frying pan over medium heat, add the leek and cook for 5 minutes or until softened and golden. Add the sugar and cook for 1 minute. Stir through the artichoke and leave to cool.

Place the flour, baking powder, salt and cubed butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the buttermilk and 150 ml cold water and pulse again until the mixture just starts to come together. Tip onto a floured surface, add the leek mixture and bring together quickly with your hands, making sure to not overwork the dough. Pat the dough out to 2 cm thick. Using a 4 cm round cutter, cut out 12 rounds and arrange so they are touching on the tray to make a neat 3 x 4 rectangle. Bake for 15 minutes or until light golden.

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