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
2 1/4 cups
all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
1 1/2 teaspoons
freshly grated ginger
freshly ground nutmeg
unsalted butter, frozen for 20 minutes
buttermilk or ginger-flavored non-dairy creamer
egg, beaten lightly
small grape tomatoes, yellow or red or combination
In This Recipe
Whisk together all dry ingredients.
Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.
Wash and dry tomatoes, toss tomatoes into flour/butter mixture.
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.
Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.
Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.
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.
Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.