Tomato scones

    24 minutes

    Oil can replace dairy fats in many baking recipes such as this.

    25 people made this

    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

    Preparation:12min  ›  Cook:12min  ›  Ready in:24min 

    1. Preheat oven to 220°C. Lightly coat a baking tray with non-stick cooking spray. Drain fresh tomato on paper towels.
    2. 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.
    3. 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.
    4. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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