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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
cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
cup turinado sugar
teaspoons baking powder
teaspoon baking soda
teaspoon ground cinnamon
teaspoon freshly grated ginger
teaspoon freshly ground nutmeg
tablespoons unsalted butter, frozen for 20 minutes
cup buttermilk or ginger-flavored non-dairy creamer
tablespoons lime juice
egg, beaten lightly
tablespoons olive oil
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