Tomato scones

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Normally when I see recipes that start with the word tomatoe, I skip over them.

My mother is allergic to tomato, apparently. I am not sure if that is true or just something she makes up because she does not like tomatoe.

Nevertheless knowing this fact full well, I still decided to try my hand at a scone, where the main ingredient was tomato juice.

I myself am not a drinker and didn’t even know that there was such a thing as ready made tomato juice. I tried to search for it in the cold section of the local Spar to no available. Only to find on the shelves next to the drink o pop syrup. Strange place to keep it, but I was not complaining, I found what I needed… another strange fact, I went into the store to buy one thing and I came out with just one thing. Normally I go in for one thing and come back with a trolley full of doggie toys.

I kept this scone making a secret and I kept my mother out of the kitchen as I was making it. She did pop her head in, while I was waiting for the oven to warm up and was very very curious as to how the dough had a pinkish tinge to it, she was under the impression it was paprika and I left her think that until she had polished off her plate of scones.

Then I dropped the bombshell that it was in fact tomatoe juice. She loved it and she didn’t break out in any visible rashers and she was scratching so I think she just fabricated that whole allergic thing to get out of eating tomatoes.

What do you think???

Ingredients:

  • 4 x tsp baking powder.
  • 4 x tbsp. butter.
  • 2 x cups cake flour.
  • ¾ x cup tomatoe juice.
  • ½ x tsp salt.

Method:

  • In a bowl, mix together the baking powder, salt and cake flour.
  • Rub the butter in.
  • Add the tomato juice and knead till a nice smooth dough is achieved.
  • Cut out rounds and place on a greased baking tray.
  • Before baking I topped each of the scones with a sliced tomatoe and grated cheese and some salt and pepper, but you can leave them plain.
  • Pop into a preheated oven.
  • Bake at 180 degrees for 15 – 20 minutes or until the cheese has melted and turned golden.

Tell me what you think of this recipe