Cheesy Tomato Scones
By OcadoLife
Published on 21 December 2023
“A double hit of tomato – both fresh and sundried – gives these savoury Cheesy Tomato Scones that va-va-voom,” says chef and food writer Claire Thomson, author of Tomato: 80 Recipes Celebrating the Extraordinary Tomato. They’re just the job for a picnic or garden gathering, served simply with butter and some chopped fresh tomatoes on the side. Looking for more picnic recipes? Look no further.Time and servings
35 minsTotal time
Serves 14246 kcal/serving
15 minsPrep time
20 minsCooking time
Ingredients
- 450g self-raising flour, plus extra for dusting
- 125g salted butter, cold, cubed, plus 20g extra, to serve (optional)
- 110g cheddar, grated
- 180g tomatoes, roughly chopped, plus extra to serve (optional)
- 80g sundried tomatoes, chopped
- 3 thyme sprigs, leaves picked and roughly chopped
- ½ tsp salt
- 200ml whole milk
- 1 tsp dijon mustard
- 1 large egg, beaten
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking tray with baking paper. Put the flour and butter in a large mixing bowl and rub with your fingertips until it resembles fine breadcrumbs (or pulse in a food processor).Step 2
Add the cheese, 180g fresh tomatoes, sundried tomatoes, chopped thyme, salt and plenty of black pepper.Step 3
In another bowl, whisk the milk, mustard and egg. Set aside 2 tbsp of the milk mixture for brushing; add the rest to the cheese breadcrumbs. Mix briefly with a fork to form a loose dough – don’t overwork it or the scones will be tough.Step 4
To make 14 scones, tip out the dough onto a lightly floured surface and roll out to a level 3 cm-thick piece. Using a 6 cm fluted cutter, stamp out 14 rounds of dough. Gently re-roll the offcuts as you go, working the dough just enough to bring it together again.Step 5
Space the scones out on the lined tray and brush with the remaining milk mixture. Bake for 20-25 mins or until crisp and golden. Take out of the oven and cool on a wire rack. Best eaten warm or at room temperature on the day of baking with a little butter and diced fresh tomatoes, if you like. Store in an airtight container; refresh in a warm oven.