Lemon Tomato Herb Scones













1 ½ cups All-Purpose Flour

1 ½ cups Cake or Pastry Flour

2 Tbsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

2 Tbsps. Brown Sugar

2 Tbsps. Tomato Powder

½ cup unsalted Butter, softened

¼ cup Sun-dried Tomatoes, diced

2/3 cup Candied Lemon Peel or 2 Tbsps. Lemon Zest

2 tsps. Fresh Basil, minced

1 cup Sour Milk*




  1. Preheat the oven to 400 degrees;  grease 2 baking sheets or line with parchment paper or silpat.
  2. Combine the first 7 ingredients in a large mixing bowl.
  3. Cut the Butter up into small pieces and cut or rub into the dry ingredients.
  4. Add the diced Sun-dried Tomatoes, the Lemon Peel or Zest and the minced Basil to the Flour mixture.
  5. Add the Milk and mix gently with a fork until all the ingredients are well-combined.
  6. Divide in half and form each half into a circle, one on each baking sheet.
  7. Cut the circles into eight portions but do not separate.
  8. Bake for 20 minutes;  remove from the oven and let cool slightly.
  9. Re-cut the scones, separate and return to the oven for 5 minutes.
  10. Serve immediately.


Yield:  16 Scones


*To make Sour Milk, squeeze half a lemon into a 1 cup measure;  add milk to equal one cup;  mix and let stand for 5 – 10 minutes until the milk curdles.  Buttermilk may be used in place of sour milk.


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