Tomato Scones
A savory scone
Servings: 6
Calories: 309kcal
Cost: 5p
Equipment
- mixing bowl
- large mixing spoon
- baking tray
- digital weighing scales
Ingredients
- 270 g self raising flour
- 100 ml veg oil
- 100 ml water
- 40 g tomato puree
- ¼ tsp salt optional
- ¼ tsp pepper optional
Metric - US Customary
Instructions
- 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
huge ones. - 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
Notes
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Nutrition
Calories: 309kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 14g | Sodium: 4mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
