Tomato Rosemary Scones
Preheat the oven to 200 degrees Celsius. Lightly grease a baking sheet.
In a large mixing bowl, combine the flour, baking powder, sugar, salt and pepper.
Measure the olive oil into a large measuring cup and whisk in the tomato sauce, vinegar and rosemary.
Make a well in the center of the flour and add the wet ingredients. Gently mix, using a wooden spoon. Once the batter is loosely holding together, lightly flour a clean work surface and turn your dough onto it.
Gently knead until a soft dough forms. If the dough seems sticky, add a little flour as you knead, until it’s easier to work with.
Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces, like a pizza.
Place scones on a prepared baking sheet and bake for 14 to 16 minutes; the tops should be firm.
Remove the scones from the oven and let cool a bit on a plate or cooling rack. Serve either warm or at room temperature.
- 3 C all purpose flour
- 2 Tbsp baking powder
- 1⁄4 C sugar
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 1⁄3 C olive oil
- 1 1⁄2 C tomato sauce
- 1 tsp apple cider vinegar
- 2 Tbsp fresh rosemary, chopped