Fabulous Cheesy Tomato Scones
Massive apologies for lack of recipes of late, I’ll be sharing more with you soon. Here’s a nice new one to be going on with. I’ve been oven-drying some tomatoes recently and fancied trying some baked into a savoury scone. I came up with these and they are absolutely delicious, although I say it myself.

Serve fresh from the oven with a dab of butter; a slice of cheese and some tomato relish (see garden blog for a quick homemade one, also a brand new recipe worth trying).

The scones are still good cold and ideal for lunch boxes and picnics but there is just something so lovely about a just-baked warm scone . . . .

Note

If you use bought sun-dried tomatoes, make sure you mop away any oil with paper kitchen towel; otherwise they will sink to the bottom of the scones like syrupy glace cherries in a cake.

Makes 6-8

  • 225g plain flour
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons cream of tartar
  • 40g salted butter, diced
  • 10g golden caster sugar
  • ¼ teaspoon mustard powder
  • Ground white and cayenne pepper to taste
  • 75g mature Cheddar cheese, grated plus
  • 25g for topping
  • 130ml milk, warmed slightly
  • 50g oven-dried tomatoes, chopped (see latest garden blog post) or use bought sundried

Preheat oven to 200C (fan oven) or equivalent

You will need a greased and lined baking tray and a 6cm plain round cutter.

  1. Sieve flour, raising agents and seasoning into a bowl and rub in butter.
  2. Stir in sugar, cheese and tomatoes.
  3. Mix milk in gradually: the handle of a wooden spoon works well.
  4. Knead gently into a ball.
  5. Roll out 2 ½ centimetres thick on a lightly floured board.
  6. Cut out rounds then push trimmings gently back together and cut out again.
  7. Transfer to baking tray and top with remaining cheese.
  8. Bake for 8-10 minutes until well risen and golden brown on top.