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!

Inspired by:

recipe updated Oct 8, 2019


  • Tomato icon
    3 (420g)
  • Olive oil icon
    Olive oil
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • All purpose flour icon
    All purpose flour
    3 cups (389g)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Baking powder icon
    Baking powder
    2.5 tsp (12g)
  • Kosher salt icon
    Kosher salt
    about ¾ teaspoon (2g)
  • Butter icon
    about ¾ cup (173g)
  • Fresh thyme icon
    Fresh thyme
    3 tbsp (7g)
  • Buttermilk icon
    1.25 cups (300ml)
  • Heavy cream icon
    Heavy cream
    4 tbsp (about 60ml)


  • 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 oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add tomato to the baking sheet
  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. Add all purpose flour, baking soda, baking powder and kosher salt to a clean large mixing bowl
  12. Rub in butter the dough
  13. Add fresh thyme to the dough
  14. Transfer tomatoes to dough
  15. Stir gently
  16. Make a well
  17. Add buttermilk to the dough
  18. Mix gently until just combined
  19. Turn out on lightly-floured surface
  20. Form into a circle
  21. Flatten gently until 1" thick
  22. Transfer dough to baking sheet
  23. Cut an indentation with pizza cutter
  24. Brush with heavy cream
  25. Bake - 25 min, 175°C
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