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 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