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Salami & Mixed Vegetable Soup with Croutons, 24p a serving
Carrot Hoummous, creamy with tahini, 31p a serving

I have been fancying a savoury scone for a while, and a couple of weeks back, I made these tomato ones. They have a strong tomato, savoury flavour and really hit the spot. The batch makes 6, but I scoffed one before I took the picture!

Tomato Scones

270g self raising flour
100ml vegetable oil
100ml water
40g tomato puree

Put the flour in a bowl. Add the oil and water and mix to form a soft dough.

Turn out onto the worktop and pat gently to a square shape about 2cm thick. At this point you can either cut the scones into lots of little ones, or fewer big ones.

We prefer the big ones. I like to cut the dough into 6 by cutting down the middle, then cut each side into 3 pieces, giving me 6 big scones.

If you are making small ones, scoop all the scraps up after cutting out, squidge it together and cut out more, to use up all the dough

Whichever you do, place your scones on a greased baking tray and bake at 220C/200C fan/gas 7 for 12 minutes for diddy ones and 20 minutes for my huge ones.

You could brush them with milk and sprinkle crunchy salt flakes on top if you have any, or grind some pepper over

Too, too moreish warm from the oven

Variations

Make cheesey ones by leaving out the tomato puree and adding 100g grated strong cheese, a heaped tsp grainy mustard and grinding black pepper over the moistened top

spread with soft cheese for a delicious treat, with maybe a smear of garlic paste

add some olives to the soft cheese variation, or some tapenade, or some carrot houmous, or chick pea houmous

 

 

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Salami & Mixed Vegetable Soup with Croutons, 24p a serving
Carrot Hoummous, creamy with tahini, 31p a serving
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