Tomato Scones with Basil

    32 minutes

    Basil adds a lovely flavour to these savoury tomato scones which also include wheatgerm and yoghurt.

    3 people made this

    Serves: 22 

    • 1 1/2 cups (210g) plain white flour
    • 1/3 cup (45g) wholemeal flour
    • 2 tablespoons wheatgerm
    • 1 tablespoon baking powder
    • good pinch of freshly ground black pepper
    • 1 roma tomato, seeded and finely chopped
    • 2 tablespoons chopped fresh basil
    • 2 teaspoons no-salt-added tomato paste
    • 1 cup (250g) plain low-fat yogurt or 175ml buttermilk
    • low-fat milk to glaze

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the oven to 230 degrees C. In a large bowl, mix together the plain flour, wholemeal flour, wheatgerm, baking powder and pepper.
    2. In a smaller bowl, mix the tomato, basil and tomato puree with the yogurt. Add to the flour mixture. Mix with a fork to make a soft dough that leaves the sides of the bowl.
    3. Turn the dough out onto a lightly floured surface and knead lightly four to six times. Roll out to 1cm thickness. Cut out rounds using a floured 5cm cutter, using a firm downward action without twisting the cutter.
    4. Gather the dough trimmings and press them together, without kneading, then roll out and cut more rounds.
    5. Arrange the rounds, 2.5cm apart, on a lightly greased baking tray. Brush the tops of the scones with low-fat milk, then bake for 10–12 minutes or until golden. Serve warm.

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    Reviews in English (3)


    Used different ingredients. I only used whole wheat flour, and ground flax instead of wheat germ. These are excellent tasting scones! I could have used more basil, though!  -  02 Jul 2011


    Delicious!  -  02 Jul 2011


    I don't know what I did wrong or maybe it was just the way they were meant to turn out but it didn't rise very much at all and was a bit doughy (and yes I did use the baking powder). :s  -  04 Oct 2009