Roasted Tomato Scones
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recipe by Lena Geller https://lenaslunchbox.com/
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- Total Time
- 50mins
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- Serves
- 6
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- Calories
- 505
Scones are kinda gross on their own, amiright? Even with herbs and stuff mixed in, they’re too dry and crumbly to eat without some sort of filling or sauce. I decided to stuff these with a gloppy, viscous bacon jam and over-easy eggs. The yolk soaks into the scone, adding moisture and richness, and the sweet n salty jam provides layers of flavor. Try to use tomatoes that are still on the stalk! Colorful heirloom ones in shades of gold and green would be spectacular. Check out the recipe for the bacon jam in my profile, if you'd like!
Inspired by: https://lenaslunchbox.com/2015/08/08/roasted-tomato-scones-with-bacon-jam/recipe updated Mar 3, 2021
Ingredients
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- Tomato
- 3
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- Olive oil
- as needed
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- Salt & pepper
- as needed
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- All purpose flour
- 390 g
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- Baking soda
- ½ teaspoon
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- Baking powder
- 2 ½ teaspoons
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- Kosher salt
- ¾ teaspoon
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- Butter
- 175 g
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- Fresh thyme
- 3 tablespoons
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- Buttermilk
- 300 ml
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- Heavy cream
- 60 ml
Tools
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Oven
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Parchment paper
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Wooden spoon
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Large mixing bowl
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Baking sheet - 18 x 13"
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Step preview
- Pre-heat oven - 200°C
- Line a clean baking sheet with parchment paper
- Add tomato to the baking sheet
- Drizzle with olive oil
- Season with salt & pepper
- Roast until soft - 10 min, 200°C
- Let cool
- Chop then set aside
- Line a clean baking sheet with parchment paper
- Add all purpose flour, baking soda, baking powder and kosher salt to a clean large mixing bowl
- Rub in butter the dough
- Add fresh thyme to the dough
- Transfer tomatoes to dough
- Stir gently
- Make a well
- Add buttermilk to the dough
- Mix gently until just combined
- Turn out on lightly-floured surface
- Form into a circle
- Flatten gently until 1" thick
- Transfer dough to baking sheet
- Cut an indentation with pizza cutter
- Brush with heavy cream
- Bake - 25 min, 175°C