Halve the cherry tomatoes. Rinse the fresh basil under running water and chop it finely.
Heat the olive oil in a pan or pot. Add the halved cherry tomatoes and salt and cook over medium-low heat.
Once the liquid has cooked off and the outside of the tomatoes has browned, turn off the heat and let them cool completely. They should be as dry as possible; keep them in the refrigerator until you use them.
In a bowl, combine the sifted cake flour, cheddar cheese powder, and baking powder, mixing lightly with your hands or a bench scraper.
Add the cubed butter and cut it in with the scraper as quickly as possible until it’s in small pieces.
Add the sugar and the salt for the dough and toss lightly by hand.
Add the roasted tomatoes, milk, colby jack cheese, and fresh basil, and bring the dough together using the moisture from the milk and tomatoes.
Quickly divide into 6 portions and press each firmly into a ball, then seal in a plastic bag or plastic wrap and rest in the refrigerator for at least 1 hour and up to a day. If the balls are packed too loosely, they can collapse during baking, so press them firmly.
Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
Let them cool completely on a cooling rack.
Tips
They’re great with coffee and go well with soup, too. Cream cheese or salsa on the side is also good.
Grate the colby jack cheese with a zester or cut it into small cubes.
Scones are best on the day they’re baked. Sealed, they keep at room temperature for up to 3 days.
For longer storage, seal and freeze them, then take out what you need, let it thaw naturally, and warm it briefly in the oven or air fryer.
Tomato Basil Cheese Scones
Equipment: oven, mixing bowl, kitchen scale, sieve, frying pan
Ingredients (6 pieces)
- cherry tomatoes 15
- olive oil 10g
- salt 1g, for the tomatoes
- cake flour 300g
- cheddar cheese powder 30g
- baking powder 8g
- sugar 30g
- salt 3g, for the dough
- unsalted butter 90g
- milk 60g
- colby jack cheese 70g
- basil 12g, fresh
- egg yolk 1, mixed with 10g milk for egg wash
Instructions
1. Halve the cherry tomatoes. Rinse the fresh basil under running water and chop it finely.
2. Heat the olive oil in a pan or pot. Add the halved cherry tomatoes and salt and cook over medium-low heat.
3. Once the liquid has cooked off and the outside of the tomatoes has browned, turn off the heat and let them cool completely. They should be as dry as possible; keep them in the refrigerator until you use them.
4. In a bowl, combine the sifted cake flour, cheddar cheese powder, and baking powder, mixing lightly with your hands or a bench scraper.
5. Add the cubed butter and cut it in with the scraper as quickly as possible until it's in small pieces.
6. Add the sugar and the salt for the dough and toss lightly by hand.
7. Add the roasted tomatoes, milk, colby jack cheese, and fresh basil, and bring the dough together using the moisture from the milk and tomatoes.
8. Quickly divide into 6 portions and press each firmly into a ball, then seal in a plastic bag or plastic wrap and rest in the refrigerator for at least 1 hour and up to a day. If the balls are packed too loosely, they can collapse during baking, so press them firmly.
9. Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
10. Let them cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/tomato-basil-cheese-scone/
Hong's Recipe
