Forget sweet scones, these savory Cherry Tomato and Olive Oil Scones with Rosemary and Parmesan Cheese make 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.
I also 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.
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.
Last week I shared my Cherry Tomato Bloody Mary. Continuing with the theme of using cherry tomatoes in a new way, I’m sharing these Cherry Tomato and Olive Oil Scones. Scented with Rosemary and packed with grated parmesan cheese, these savory scones can be enjoyed with your afternoon tea or during lunch with your garden salad. And why not pair with your morning omelette?
When choosing an extra virgin olive oil for your savory scones, you can use a robust oil or an herb-flavored oil.
- 2 cup all-purpose flour
- 3 TBS Parmesan cheese, grated
- 1 TBS baking powder
- 1 tsp rosemary, chopped
- 1/2 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 1 egg, large
- 1/4 cup yogurt, plain Greek
- 1/4 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 1/2-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