Savory Tomato Pie Scones

For years, I thought savory scones were just those basic cheese ones you’d find at coffee shops. That’s what my mom always served at her book club meetings, and I never questioned it. When my neighbor brought tomato pie scones to our block party last summer, I was surprised.

Turns out, I’d been missing out on a whole world of scone possibilities. These tomato pie scones are basically the comfort of a Southern tomato pie wrapped up in a flaky, grab-and-go package. And unlike traditional tomato pie that takes over an hour to make, these come together in about half the time – perfect for busy weekday baking or weekend brunches.

What Kind of Tomatoes Should I Use?

For these savory scones, Roma or plum tomatoes are your best bet since they have fewer seeds and less liquid content than other varieties. Regular garden tomatoes will work too, but you’ll want to remove the seeds and drain them well to prevent your scones from becoming soggy. If you’re making these during peak summer, feel free to use any ripe tomatoes from your garden or farmer’s market – just remember to chop and drain them first. During off-season months, Roma tomatoes from the store are still a good choice since they tend to have decent flavor year-round.

Options for Substitutions

These savory scones are pretty adaptable – here’s what you can swap if needed:

• Self-raising flour: If you don’t have self-raising flour, use all-purpose flour and add 3 teaspoons of baking powder plus ½ teaspoon salt. This will give you the same rise and texture.
• Sharp cheddar: While sharp cheddar gives the best flavor, you can use other firm cheeses like Gruyere, Gouda, or even a mix of cheeses. Just avoid soft cheeses as they can make the scones too wet.
• Chives: Fresh chives can be replaced with green onions (scallions) or dried chives (use 1 teaspoon instead). You could also try other fresh herbs like basil or parsley.
• Mayonnaise: For the brushing on top, you can use beaten egg instead. For the mayo in the dough, try Greek yogurt or sour cream – though this might make the scones slightly more tangy.
• Tomatoes: Fresh tomatoes are key here, but if they’re very juicy, make sure to drain them well. Cherry tomatoes work great too – just chop them into smaller pieces.
• Paprika: Regular paprika can be swapped for smoked paprika for a deeper flavor, or you could use a pinch of cayenne if you want some heat.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie scones is dealing with excess moisture from the tomatoes, which can make your scones soggy – make sure to drain and pat the chopped tomatoes thoroughly with paper towels before adding them to your dough. Another common mistake is overworking the dough, which leads to tough, dense scones instead of light and flaky ones – mix just until the ingredients come together, and don’t worry if the dough looks a bit shaggy. The temperature of your ingredients matters more than you might think – using warm butter or room temperature milk instead of chilled ones will prevent those lovely, flaky layers from forming, so keep everything cold until you’re ready to mix. For the best results, pop your shaped scones in the freezer for 15 minutes before baking, and brush them with a thin layer of mayonnaise to achieve that perfect golden-brown crust.

What to Serve With Tomato Pie Scones?

These savory scones are perfect for brunch or as a side dish with your favorite soups and salads. They’re especially good alongside a bowl of creamy tomato soup (talk about doubling down on those tomato flavors!). For a light lunch, try serving them with a simple arugula salad dressed with olive oil and lemon juice – the peppery greens are a nice match for the cheesy, tomato-filled scones. You can also spread them with butter while they’re still warm and serve them as part of a breakfast spread with scrambled eggs and crispy bacon.

Storage Instructions

Keep Fresh: These savory scones are best enjoyed the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. The tomatoes in these scones might make them slightly softer over time, so storing them in the fridge can help them last a bit longer – up to 4 days.

Freeze: Good news – these scones freeze really well! Once they’re completely cool, pop them in a freezer bag or container and they’ll keep for up to 3 months. I like to wrap each scone individually in plastic wrap first to prevent any freezer burn.

Warm Up: To enjoy your scones later, just warm them up in a 350°F oven for about 5-7 minutes if they’re at room temperature, or 8-10 minutes if frozen. You can also give them a quick zap in the microwave, though they might not be quite as crispy on the outside.

Make Ahead: Want to prep these ahead? You can mix the dry ingredients and grate the cheese the night before, storing them separately in the fridge. Just add the wet ingredients when you’re ready to bake. This makes morning baking super easy!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 100-110 g
• Carbohydrates: 175-190 g

Ingredients

• 1½ cups chopped tomatoes
• 2 cups grated sharp cheddar cheese
• 2 cups self-raising flour
• 4 tablespoons chilled butter
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon paprika
• 3 teaspoons minced chives
• 5 tablespoons chilled milk
• 2 tablespoons mayonnaise (plus extra for brushing on top)

Step 1: Combine Dry Ingredients and Cut in Butter

Start by combining your dry ingredients, which include flour, baking powder, salt, and chopped chives, into a mixing bowl.

Using a pastry cutter or your fingers, cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter distributed throughout.

This step ensures flakiness in the final product.

Step 2: Add Wet Ingredients and Form Dough

Add chopped tomatoes, milk, and mayonnaise to the dry mixture.

Gently mix until the ingredients are just combined, being careful not to overwork the dough.

Once combined, pat the dough into a flat disc about an inch thick.

Step 3: Cut and Prepare Scones for Baking

Using a sharp knife, cut the dough disc into 6 equal wedges.

Place these wedges onto a baking sheet lined with parchment paper to prevent sticking.

Brush each wedge generously with Duke’s mayonnaise to add extra moisture and flavor during baking.

Step 4: Bake the Scones

Preheat your oven to 350°F (175°C).

Once heated, place the tray of scones into the oven and bake for approximately 15 minutes or until the scones are golden brown.

This time may vary slightly depending on your oven, so keep an eye out for a nicely browned top.

Step 5: Cool and Serve

Remove the baking sheet from the oven and allow the scones to cool for a few minutes on a wire rack.

Serve warm for optimum taste and enjoy as a delightful savory snack or accompaniment to your meal.