I don’t know about you, but I sure didn’t have scones at home growing up in Maryland. Neither did anyone I knew. I always thought it was just a British thing.
Well, I’m one of them now. One of those scone-eaters, I mean. And I’ve converted my husband, too.
These tomato & cheese scones aren’t like what I pictured, but then again, they are from the cookbook with “lite” versions of everything. Instead of tall and fluffy, I’d call these short and slightly puffy…and delicious.
The first time I made them, I wasn’t sure quite what they were and served them for dinner with a rice dish and salad. It felt pretty random, so I made a mental note to try them for breakfast/brunch or a snack next time. Muuuuuch better.
The original recipe is for cheese basil scones, but by the time I was ready to start baking, my basil leaves were too wilted to use. Since I had fresh parsley and a tomato lying around, I switched things up a little. Feel free to go either way (see note below). Just be aware that if you choose to use the tomato, your dough will be more moist as you roll it out. (It doesn’t seem to change the end result, though, so not a big deal.)
These would be great with a bit of cream cheese on top, especially the flavored Napoleon cream cheeses they sell here in Israel. We polished off ours with a little butter, but the truth is that they’re also good plain.
How do you like your scones?
Modified from Enlitened Kosher Cooking
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp chopped fresh parsley*
- 1 tomato, diced*
- handful of shredded mozzarella (or other cheese of your choice)
- 2/3 cup low-fat milk
- 2 tsp lemon juice or white vinegar
- 3 Tbsp olive oil
- 1 egg, beaten
* If making cheese basil scones, replace the parsley and tomato with a handful of chopped fresh basil leaves. Parmesan cheese is recommended for this version.
1. Preheat the oven to 400 F/200 C. Line a baking sheet with parchment paper and set aside.
2. Mix flours, baking powder and soda, salt, pepper, and parsley in a medium bowl. Mix in the cheese. Next, add tomato, milk, vinegar/lemon juice, and olive oil, mixing just until the dry ingredients are moistened.
3. Knead the dough a few times in the bowl and then roll it out on a solid surface. Use the bottom of a cup to make round circle cut-outs from the dough.
4. Lay scones on baking sheet and brush with beaten egg. Bake 10-12 minutes, or until golden brown. Serve warm or at room temperature.