Tomato and sage savory scones – cause it is still summer to me!

Savory scones are amazing – in fact I think I prefer them to sweet scones, and nothing beats a ripe tomato right now and a little sage and cheddar cheese to make them interesting. I am slowly becoming the biggest scone baker I know, since baking the peach lavender ones a while back. I had the pleasure of trying a cheddar dill scone one of my coworkers made that made me realize that I am pretty much a savory scone fan. It was delicious.

And since this is probably the last bit of summer I am going to be able to squeeze out so I wanted to incorporate the gorgeous tomatoes I snagged at the farmers market. Pretty sure this is the last of them, and I will be on to everything pear, apple and pumpkin  in no time. But for now, it is 80 and sunny outside and like ZERO humidity, and tomatoes are still everywhere, so I am gonna force out every ounce of anything summer I can. xo

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Tomato and Sage Scones

Course Bread, Breakfast
Cuisine American, British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 cups + 2 tablespoons of flour
  • 1 tablespoon of baking powder
  • One teaspoon of salt
  • 3/4 cup + 2 tablespoons of  heavy cream
  • Four ripe tomatoes - seeded and chopped use any kind of tomato you like
  • One cup of grated sharp cheddar cheese
  • 1/4 cup of chopped sage

Instructions

  1. In a stand mixer combine the flour, baking powder, salt, 3/4 cup of cheddar cheese and sage and mix together with the paddle attachment. Slowly add the the 3/4 cup and one tablespoon of heavy cream. Mix together until just combined - don't overdo it. On the lowest speed, stir the tomatoes into the dough. turn the dough out onto the parchment paper and press into a circle that is around an inch thick - try to make it even thickness all the way around. I used a dough cutter, but you could use a knife or pizza cutter too, cut the circle into eight pie pieces, but leave it together - don't pull them apart completely. Brush all over with the two tablespoons of cream and sprinkle the remaining cheddar cheese on top.
  2. I baked mine for 30 minutes until the top was golden and browned up and when I slightly pulled out one of the pieces the center wasn't doughy. I eat these warm, but you can cool and they will last about two days - not likely they will be sitting there for two days though.

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