Author Notes
I've been a scone baker since 1987, and since tomatoes are a fruit, I often use them as such. I began using them in scones in 2004, and perfected this recipe in 2011. —Kate Breece
Ingredients
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2 1/4 cups
all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
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1/3 cup
turinado sugar
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
salt
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1 teaspoon
ground cinnamon
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1 teaspoon
freshly grated ginger
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1/4 teaspoon
freshly ground nutmeg
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6 tablespoons
unsalted butter, frozen for 20 minutes
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2/3 cup
buttermilk or ginger-flavored non-dairy creamer
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3 tablespoons
lime juice
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1
egg, beaten lightly
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2 tablespoons
olive oil
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1 teaspoon
vanilla
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8 ounces
small grape tomatoes, yellow or red or combination
Directions
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Whisk together all dry ingredients.
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Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.
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Wash and dry tomatoes, toss tomatoes into flour/butter mixture.
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Whisk to combine all liquid ingredients (including egg) in small bowl, and add all at once to the flour mixture. Mix with a wooden spoon or rubber scraper.
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Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.
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Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.
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Place wedges on a rimmed baking sheet which has been lightly sprayed with cooking oil. Sprinkle the top of each scone with a small amount of turbinado sugar. Bake in a preheated oven at 400 degrees F. for 20-25 minutes, until nicely browned.
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Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.
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Scones freeze well.
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