Tomato and Cheese Scones
Tomato and cheese scones are an exciting variation of the traditional scone, inspired by Italian flavors. The tomato paste adds a slightly tangy taste to the dough, while the grated cheese enriches the texture. These scones are perfect for entertaining guests, but also make an excellent accompaniment to a hot soup. The softness of the yeast dough is ensured by the butter and sour cream, while the harmony of spices and cheese makes it truly special. If you want to make the flavor even more intense, try adding extra cheese on top or sprinkle with a little fresh basil before serving.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In the lukewarm milk, stir in the sugar and crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, add the salt and oregano, then rub in the cold butter until the mixture resembles breadcrumbs.
3
Pour in the foamy yeast mixture, sour cream, tomato paste, and the whole egg. Knead the dough until it is smooth and homogenous.
4
Stir the grated cheese into the dough, then cover and let it rise in a warm place for about 1 hour.
5
On a floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself to create layers.
6
Roll out the dough again to 2 cm (¾ inch) thickness, then use a scone cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, then bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
8
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
