Roasted Tomato Scones
Serves
6
Total Time
50mins
Calories
506
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...
- Tomato3
- Olive oilas needed
- Salt & pepperas needed
- All purpose flour390 g
- Baking soda½ teaspoon
- Baking powder2 ½ teaspoons
- Kosher salt¾ teaspoon
- Butter175 gcold, cubed
- Fresh thyme3 tablespoonsfinely chopped
- Buttermilk300 ml
- Heavy cream60 ml
Ingredients
- 1. Pre-heat oven - 200°C / 390°F
- 2. Line a clean baking sheet with parchment paper
- 3. Add tomato to the baking sheet, drizzle with olive oil and season with salt & pepper
- 4. Roast until soft - 10 min, 200°C / 390°F
- 5. Let cool, chop then set aside
- 6. Line a clean baking sheet with parchment paper
- 7. Add all purpose flour, baking soda, baking powder and kosher salt to a clean large mixing bowl
- 8. Rub in butter and add fresh thyme
- 9. Add baked tomatoes, stir gently and make a well in the middle
- 10. Add buttermilk and mix gently until just combined
- 11. Turn out on lightly-floured surface and form into a circle
- 12. Flatten gently until 1" thick and transfer dough to baking sheet
- 13. Make 3 indentations to form 6 scones
- 14. Brush with heavy cream
- 15. Bake - 25 min, 175°C / 350°F
Method
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