Yesterday I ran out of bread and as we were in a hurry for lunch, I baked some savoury Tomato scones. They are so easy to make and bake, while the oven is heating I make the dough and they only take 12-15 minutes to bake. We obviously finished them at lunch time. This means that today I’m going to bake bread. Since I bought a stand mixer, I stopped buying bread and I’m only having homemade bread. I will blog about the stand mixer soon, as it was such great value for money and it’s affordable too.

I also had no milk, so I’ve decided to make an experiment and replace it with tomato passata and it was a great idea. I used 50/50 white and wholemeal flour and they turn out great every time. For a cheesy taste, I added nutritional yeast, but if you don’t have any, don’t worry, the scones will be good without it too. I sprinkled Nigella seeds on top, as I love their taste.

Ingredients for 6 tomato scones:

– 225g self-raising flour 50/50 white and wholemeal
– 35g butter
– 1 egg
– 110 ml tomato passata
– 1 teaspoon baking powder
– oil spray
– Nigella seeds
– 5 tsp nutritional yeast (optional)
– salt
– black pepper

Start by pre-heating the oven at 200C or 180C fan. While the oven is heating, you can make the dough.

Mix the dry components by hand with the butter until it resembles bread crumbs. In a bowl, beat the egg and pour the tomato passata, mix until it incorporates. Then pour the egg mixture on and start mixing. Make sure you are not kneading the dough. Flatten the dough on the floured worktop with a rolling pin. Cut the scones with a cookie cutter and place them on a tray lined with baking paper. Spray oil on top of them and sprinkle the Nigella seeds.

Bake the tomato scones for 12-15 minutes. Leave them to cool on a cooling rack. Enjoy them with clotted cream or cheese spread.