Cheese and Tomato Scone Recipe….

This Cheese and Tomato Scone Recipe absolutely proves that scones aren’t only there for the jam and cream combo that we all love!

A good savoury scone is just as good as its more traditional fruit cousin and I promise that this Cheese and Tomato Scone recipe is going to be your new go-to scone recipe!

Before we start though, let’s clear up something important – how do you pronounce the word scone? Some people go with Scone (rhymes with gone) and others go for Scone (rhymes with stone). I’m in the rhymes with gone camp and anytime I hear someone pronounce it the other way, I can’t help but think that they’re much posher than I am!  

I made this weekend’s batch of these scones much smaller than I would usually make them as I wanted to see if I could make them a bit more delicate and afternoon tea kind of style as I think they’d be absolutely perfect to take along to a baby shower that I’m going to next month as my contribution to the buffet although I am tempted just to make a batch of my oreo truffles and take those instead as I know they’re a guaranteed crown pleaser every time.

I’d usually make these cheese and tomato scones a bit chunkier and they’re amazing served with a slice of ham on for a cheeky snack or buttered and dipped into a bowl of homemade soup instead of bread.

Cheese and Tomato Scone Recipe....

Prep Time: 10 minutes

Cook Time: 15 minutes 10 seconds

Total Time: 25 minutes 10 seconds

Who says scones have to be fruity and topped with jam and cream? This super tasty cheese and tomato scone recipe is just perfect for a savoury scone!

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Ingredients

• 250g self-raising flour
• 1 teaspoon baking powder
• a generous pinch of salt
• 60g butter – straight from the fridge is best, chopped into cubes
• 150ml milk
• 70g tomato puree
• 100-150g grated cheese of any kind you like

Instructions

1. Sieve together the flour, baking powder and the salt.
2. Add the butter to the flour mix and using your fingertips, rub them together until it looks like breadcrumbs.
3. Add the cheese and give it a quick stir so it's evenly distributed through the breadcrumbs.
4. Make a hole in the mixture and pour in about half the milk and the tomato puree.  Use a spoon to mix together and add more milk until the mixture starts to form a dough.
5. When the mixture starts to resemble a dough then you can get it out of the bowl and pop it on a floured surface and give it a quick knead.
6. Roll out the dough until it’s about 2.5cm (an inch) thick and then either use a cookie cutter or a glass to cut out your scones. The ones I made today are smaller scones because I was planning on a mini afternoon tea with some little cakes and sandwiches but you can absolutely make more traditional sized scones.
7. When you’ve got as many scones out of your dough, transfer them to a lightly greased baking tray.
8. Top them with a little grated cheese.
9. Pop them in the oven for around 15-20 minutes at around 200 c. (10-12 minutes if you're making afternoon tea sized mini scones). I always slice one in half when I think they’re ready to make sure they’re cooked through.

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