Tomato Scones, 5p each
I have been fancying a savory scone for a while, and a couple of weeks back, I made these tomato ones. They have a strong tomato, savoury flavour and really hit the spot. The batch makes 6, but I scoffed one before I took the picture! (This is an old post and I really must take some more, better, pictures!)
This recipe for 3 ingredient scones couldn’t be simpler. If you are looking for dairy free and vegan recipes, these scones do not contain any dairy or animal products
Scones are quintessentially British, a cream tea being a traditional delicacy in both Dorset and Devon, although I’m not saying anything about which goes on first – cream or jam!
Make cheese scones by leaving out the tomato puree and adding 100g grated strong cheese, a heaped tsp grainy mustard and grinding black pepper over the moistened top. Or indeed have both tomato and cheese
Spread with soft cheese for a delicious treat, with maybe a smear of garlic paste
Add some olives to the soft cheese variation, or some tapenade, or some carrot houmous, or chick pea houmous, or indeed any hummus would work well on these
Add some pumpkin puree for an Australian scone version
- 270 g self raising flour
- 100 ml veg oil
- 100 ml water
- 40 g tomato puree
- ¼ tsp salt optional
- ¼ tsp pepper optional
- Put the flour in a bowl. Add the oil, water, tomato puree and any salt and pepper, and mix to form a soft dough. Add more salt and pepper if you like them that way, or omit. They are fine without either
- Turn out onto the worktop and pat gently to a square shape about 2cm
thick. At this point you can either cut the scones into lots of little
ones, or fewer big ones.
- We prefer the big ones. I like to cut the dough into 6 by cutting down
the middle, then cut each side into 3 pieces, giving me 6 big scones.
- If you are making small ones, scoop all the scraps up after cutting out,
squidge it together and cut out more, to use up all the dough
- Whichever you do, place your scones on a greased baking tray and bake at
220C/200C fan/gas 7 for 12 minutes for diddy ones and 20 minutes for my
- You could brush them with milk and sprinkle crunchy salt flakes on top if you have any, or grind some pepper over. Too, too moreish warm from the oven
The oil seems to make everything short that I use it in. Husband likes the oaty biscuits and oil in those makes them crumbly and short, butter gives them a chewier texture. Both good in their different ways
I used tomato puree with basil and oregano which is what turned up in the click and collect. They are amazing and so simple. I love that you use oil in as you don’t need to overwork the flour. Light and amazing . Thank you.
Yes, that’s right, mix it all in together. It’s a very popular recipe!
These look good, I’m assuming you put the tomato purée in with the water and oil stage?
I don’t see why not, sounds scrummy. I would add some sugar as well, so like the raisin version. When you have mixed in the cranberry sauce, give the mix a good old sniff to see if you can smell it. If you can, should be enough in there. Or if you have any, maybe mix a good handful of fresh cranberries in? I would def give it a go, it’s a cracking idea.
You could maybe add a grating of lemon or orange zest as well.
I have been craving these for the past few days… must buy tomato puree and make some more! Also would they work with cranberry sauce instead of tomato puree, do you think? x