Tomato scones

From: Vegetables For Vitality

serves: 12
yield: 12 scones
ready in: 24 mins (12 mins prep - 12 mins cook)

Ingredients for tomato scones

1 medium tomato, seeded and finely chopped
2 cups (280 g) plain flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (260 g) low-fat plain yogurt
⅓ cup (85 ml) olive oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped sun-dried tomato

Preparation method for tomato scones

Preheat oven to 220°C. Lightly coat a baking tray with non-stick cooking spray. Drain fresh tomato on paper towels.

Combine flour, baking powder and salt in a medium bowl. Combine yogurt and oil in a small bowl; stir into flour mixture just until evenly moistened.

Stir fresh tomato, spring onion and sun-dried tomato into flour mixture. Drop dough, ¼ cup at a time, onto the prepared baking tray, making 12 scones.

Bake until the tops are golden brown, about 12 minutes. Serve warm or at room temperature.