Tomato Ginger Scones

By Kate Breece
August 22, 2016
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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

Makes: 16

  • 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
  1. Whisk together all dry ingredients.
  2. Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.
  3. Wash and dry tomatoes, toss tomatoes into flour/butter mixture.
  4. 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.
  5. Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.
  6. Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.
  7. 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.
  8. Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.
  9. Scones freeze well.

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