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.


Tomato Scones



  • 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


  1. 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.
  2. Combine first 3 ingredients in a large bowl. Cut in cold butter with a fork, until mixture is crumbly and combined.
  3. Add tomato pieces and stir to coat.
  4. Combine milk and egg and beat to combine. Add to dry mixture and stir until everything is just moistened and starts to hold together.
  5. 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.
  6. Transfer to a well-greased baking sheet. Cut circle into 8 wedges.
  7. Melt last tablespoon of butter. Brush the tops of the wedges with the melted butter.
  8. Bake at 400 degrees for 15 minutes. Remove from oven and allow to cool for another 15 minutes.