Tomato scones
Oil can replace dairy fats in many baking recipes such as this.
Ingredients
Serves: 12
- 1 medium tomato, seeded and finely chopped
- 2 cups (280 g) plain flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (260 g) low-fat plain yogurt
- ⅓ cup (85 ml) olive oil
- 2 tablespoons finely chopped spring onion
- 1 tablespoon finely chopped sun-dried tomato
Directions
Preparation:12min ›
Cook:12min ›
Ready in:24min
- Preheat oven to 220°C. Lightly coat a baking tray with non-stick cooking spray. Drain fresh tomato on paper towels.
- Combine flour, baking powder and salt in a medium bowl. Combine yogurt and oil in a small bowl; stir into flour mixture just until evenly moistened.
- Stir fresh tomato, spring onion and sun-dried tomato into flour mixture. Drop dough, ¼ cup at a time, onto the prepared baking tray, making 12 scones.
- Bake until the tops are golden brown, about 12 minutes. Serve warm or at room temperature.
fresh ideas
Baking powder, vegetable oil and yoghurt are the ingredients that produce a soft, flaky scone. To make the tops browner, brush the scones with milk or oil before baking. To add more flavour, include 2 tablespoons of finely chopped ham, chives or mild chillies in the batter. Scones freeze well so it's well worth making a double batch and storing some for later.
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Reviews and Ratings
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Reviews in English (1)
I instinctively knew 1 tablespoon of baking powder couldn't be right. But I stayed with the recipe anyway. Guess what they came out taking of baking powder and inedible. - 05 Feb 2017