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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
- 2 1/4 cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
- 1/3 cup turinado sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon freshly ground nutmeg
- 6 tablespoons unsalted butter, frozen for 20 minutes
- 2/3 cup buttermilk or ginger-flavored non-dairy creamer
- 3 tablespoons lime juice
- 1 egg, beaten lightly
- 2 tablespoons olive oil
- 1 teaspoon vanilla
- 8 ounces small grape tomatoes, yellow or red or combination
- 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.
- Scones freeze well.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper