Tasty Tomato and Basil Scones

Fill your home with the aroma of fresh baked goods with this simple scone recipe.

Number of servings : 22 scones

Prep time: 20 minutes

Cooking time: 12 minutes

Type of meal : | Breads and muffins | Breads and muffins

Special diet :


2 cups all-purpose flour
1/3 cup whole-wheat flour
2 tablespoons wheat germ
4 teaspoons baking powder
a good pinch of freshly ground black pepper
1 plum tomato, seeded and finely chopped
2 tablespoons chopped fresh basil
2 teaspoons tomato paste
250 g plain low-fat yogourt or 3/4 cup buttermilk
2% milk to glaze


  1. Preheat the oven 230°C. In a large bowl, mix together the plain flour, whole-wheat flour, wheat germ, baking powder and pepper.
  2. In a smaller bowl, mix the tomato, basil and tomato paste with the yogourt. Add to the flour mixture. Mix with a fork to make a soft dough that leaves the sides of the bowl.
  3. Turn the dough out onto a lightly floured surface and knead lightly four to six times. Roll out to 1 cm thickness. Cut out rounds using a floured 5 cm cutter, using a firm downward action without twisting the cutter.
  4. Gather the dough trimmings and press them together, without kneading, then roll out and cut more rounds.
  5. Arrange the rounds, 2.5 cm apart, on a lightly greased baking tray. Brush the tops of the scones with 2% milk, then bake for 10–12 minutes or until golden. Serve warm.

Nutritional information: