Method
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