Tomato & cheese scones

By | September 21, 2011

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?


Ahuvah Taub on September 21, 2011 at 6:18 pm.

Now I can say I’m your loyal blog follower. I love your blog and how easy it is to use and especially with your fast and easy recipies. I have seen other similar style blogs, but your is the only one I like.

I got inspired by this recipe. I always wondered about scones and you inspired me to try making them. Well I didn’t have any tomatoes or parsley, but Rosh Hashanah inspired me. I used apples with the cheese and added honey on top after they were baked. Very yummy and filling.


Tali Simon on September 21, 2011 at 8:29 pm.

Great idea! I’ve been thinking of trying a sweet scone, but didn’t want something that would end up being a dessert. Apples and honey sounds like just the thing.


Yiska Ben Avraham on August 28, 2012 at 11:00 am.

I made these and they turned out great! Used what I had on hand – tomato, dill and a block of unidentified cheese – and they’re very good also the next day and reheated with butter! Great idea, and love the no-rising dough. Thanks!


Suzy Rose on July 16, 2013 at 5:05 pm.

I have made regular scones which are traditionally served with jam and whipped cream. They rise more when placed very close together on a baking tray. Not sure if would work for these but they definitely look scrumptious and I will try them. Thanks.


Tali Simon on July 16, 2013 at 7:18 pm.



Aleksandar on April 27, 2014 at 7:44 am.

Looks yummie, but I was wdinerong if you really used the above recipe?There’s no mentioning of any currents or raisins, though it looks like there’s plenty of them in your pictured scones!


Tali Simon on April 27, 2014 at 3:04 pm.

Nope, definitely no raisins or currants in the photos. Just tomatoes, cheese, and parsley. (Every recipe on the blog is accompanied by photos of that dish, unless otherwise specified.)


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