Recipes Breakfast Tomato Rosemary Scones
Tomato Rosemary Scones

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.


  • all purpose flour
  • Tbsp baking powder
  • 1⁄4 sugar
  • 1⁄2 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1⁄3 olive oil
  • 1 1⁄2 tomato sauce
  • tsp apple cider vinegar
  • Tbsp fresh rosemary, chopped
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