Roasted Tomato Scones

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recipe by Lena Geller

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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!

recipe updated Jun 7, 2019


  • Tomato icon
  • Olive oil icon
    Olive oil
  • Salt & pepper icon
    Salt & pepper
    as needed
  • All purpose flour icon
    All purpose flour
  • Baking soda icon
    Baking soda
  • Baking powder icon
    Baking powder
  • Kosher salt icon
    Kosher salt
  • Butter icon
  • Fresh thyme icon
    Fresh thyme
  • Buttermilk icon
  • Heavy cream icon
    Heavy cream


  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add tomato
  4. Drizzle with olive oil
  5. Season with salt & pepper
  6. Roast until soft - 10 min
  7. Let cool
  8. Chop then set aside
  9. Reduce and continue - 175°C
  10. Line a clean baking sheet with parchment paper
  11. Get a clean large mixing bowl
  12. Add all purpose flour
  13. Add baking soda
  14. Add baking powder
  15. Add kosher salt
  16. Rub in cold, cubed butter
  17. Add finely chopped fresh thyme
  18. Transfer tomatoes to dough
  19. Stir gently
  20. Make a well
  21. Add buttermilk
  22. Mix gently until just combined
  23. Turn out on lightly-floured surface
  24. Form into a circle
  25. Flatten gently until 1" thick
  26. Transfer dough to baking sheet
  27. Cut an indentation with pizza cutter
  28. Brush with heavy cream
  29. Bake - 25 min, 175°C
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