Forget sweet scones! These savory scones feature cherry tomatoes, olive oil, rosemary and parmesan cheese making them a wonderful addition to your omelette or salad.
Scones are one of my favorite treats to make and eat. They are easy to prepare, quick to bake and even easier to enjoy. I have made all types of scones in the past, from whole wheat to white, fruity as well as savory.
My latest obsession is making extra virgin olive oil scones. I make them a little more moist in the center than the traditional, dry English scone. And they seriously do not last long in my house because they get eaten quickly!
Not all scones have to be sugary sweet. I personally prefer my scones less sugary than most people, so you will rarely see my scone recipes slathered with icing. Give me fruit studded scone and a big glass of hot Persian tea and I am a happy camper.
Why this recipe is so awesome
My newest obsession with scones are savory scones. And finding sweet and colorful tomatoes in the farmer’s markets, I knew I had to pair the two together.
If you have never tried a savory scone, it is similar to a savory drop biscuit. I love tasting the flavor of olive oil in this particular scone, so you can totally use a peppery olive oil.
Plus the rosemary and cherry tomatoes – wow this scone has tremendous flavor. It makes a great snack, or a side to a salad or omelette. Perfect for lunch, brunch or breakfast!
Ingredients you need
- Parmesan cheese: You can use parmesan, romano, asiago or a combination of these cheeeses.
- Rosemary: I use fresh rosemary. It is a hardy herb that bakes beautifully. You can also use thyme instead.
- Extra virgin olive oil: Taste your oil before you taste it. The flavor you taste is the flavor enhanced in these scones. Choose a mild or peppery oil, even a rosemary or lemon infused oil. Learn how to bake with olive oil here.
- Egg: The egg adds moisture, color and binds your scone dough together.
- Yogurt and milk: I always have both yogurt and milk in my refrigerator so I like to use this instead of buttermilk. You can substitute this for buttermilk.
- Cherry tomatoes: You use any tomatoes. If they are large, cut them into smaller bite size pieces.
- Pantry staples: all purpose flour, baking powder, salt
Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
1. In a medium-sized bowl whisk together flour, Parmesan cheese, baking powder, rosemary and salt.
2. Using a fork add olive oil and stir in until mixture resembles coarse crumbs. It is important to add the olive oil before any other liquid.
3. In a separate bowl, whisk together egg, yogurt and milk. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
4. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Press half the tomatoes into half of the dough.
5. Fold the empty half of the dough over the tomatoes, pressing the two layers together. Press remaining tomatoes over the top of the dough.
6. Cut dough into 8 even pieces. Sprinkle remaining Parmesan cheese over the tops of the scones. Place scones onto baking sheet lined with parchment paper and bake at 400ºF until golden, about 12-15 minutes.
- 2 cup all-purpose flour
- 3 TBS Parmesan cheese, grated
- 1 TBS baking powder
- 1 tsp rosemary, chopped
- ½ tsp kosher salt
- ⅓ cup extra virgin olive oil
- 1 egg, large
- ¼ cup yogurt, plain Greek
- ¼ cup milk, low-fat
- 5 oz cherry tomatoes, quartered
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl whisk together flour, 2 TBS Parmesan cheese, baking powder, rosemary and salt.
- Using a fork add olive oil and stir in until mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg, yogurt and milk.
- Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
- Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick.
- Press half the tomatoes into half of the dough.
- Fold the empty half of the dough over the tomatoes, pressing the two layers together.
- Press remaining tomatoes over the top of the dough.
- Cut dough into 8 even pieces.
Sprinkle remaining 1 TBS Parmesan cheese over the tops of the scones.
- Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
- Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.
Serving Suggestions: Serve as a side with your breakfast, lunch or dinner. Makes a wonderful afternoon snack, too.
Cooking Tips: Instead of rosemary, try fresh thyme or basil.
Serving Size:1 scone
Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 385mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 5g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!