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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


  • 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


  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.