16 Jul Tomato Scones
(Recipe from Jennifer at Natural Things Foods Store)
There were so many tomatoes in this week’s share! The beautiful little golden cherry tomatoes have a sweetness that only intensifies when it is cooked. I decided to make some scones (always a good idea) and highlight the flavor of the summer tomato. Perfect not only for breakfast or brunch, but a nice side for dinner as well. Split them and fill with a little ham and cheese and they make a great lunch, too.
- 1-3/4 cups all purpose flour
- 1-1/8 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 pint cherry tomatoes
- 1/3 cup whole milk
- 1 large egg
- 1 tablespoon butter
- Cut the cherry tomatoes into quarters. Place in a small colander. Sprinkle with a bit of salt and let them sit for a few minutes. Once they have given off a bit of juice, pat with a paper towel to absorb a bit more juice and some seeds. Set aside.
- Combine first 3 ingredients in a large bowl. Cut in cold butter with a fork, until mixture is crumbly and combined.
- Add tomato pieces and stir to coat.
- Combine milk and egg and beat to combine. Add to dry mixture and stir until everything is just moistened and starts to hold together.
- Turn out onto a very well floured surface. Sprinkle with a little more flour and knead very lightly to form a dough. Pat into a circle about an inch thick.
- Transfer to a well-greased baking sheet. Cut circle into 8 wedges.
- Melt last tablespoon of butter. Brush the tops of the wedges with the melted butter.
- Bake at 400 degrees for 15 minutes. Remove from oven and allow to cool for another 15 minutes.