Tomato Jalapeno Scones
Recently I’ve had tomatoes on the brain. I’ve been craving things like tomato soup and veggie lasagna (with loads of chunky tomatoes) now that it’s so cold out, and I’ve officially stopped buying fresh tomatoes at the grocery store until they’re back in season. There’s nothing worse than mealy, dry, colorless “fresh” tomatoes in the winter. But I don’t mind so much, because canned (or boxed/jarred) tomatoes are actually more nutritious that fresh and I have loads of recipes in mind to make (including said tomato soup and lasagna) that use them. Tomatoes contain lycopene, which is said to protect against heart disease and even some cancers. Fresh tomatoes have less available lycopene than canned tomatoes, making them nutritionally superior! Also, the nice people at Red Pack sent me this massive can of tomatoes, so I better get cookin.’
Kidding. That’s not a 30 gallon can of tomatoes, but it was filled with some tomato goodies, which I used to make these spicy, tomatoey scones. They were inspired by Isa Chandra’s vegan scone recipe from her book, Vegan Brunch, which I’ve made a variation of before.
1.5 cups all purpose flour
1.5 cups whole wheat pastry flour
2 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
pinch of black pepper
1/2 cup olive oil plus 1 tablespoon
1 15 ounce can Red Pack tomato sauce
1 tsp apple cider vinegar
2 jalapeños, finely diced
1. Preheat oven to 400 degrees. Dice two fresh jalapeños, seeds included and sauté them in 1 tablespoon olive oil until they start to brown, about 5 minutes. This will help take the heat down a notch.
2. In a large bowl, mix all dry ingredients.
3. In a small bowl, mix olive oil, tomato sauce, vinegar, and jalapeños and mix to combine.
4. Pour wet ingredients into dry ingredients and mix until the batter is loosely held together.
5. Divide dough in half. On a floured surface, press each mound of dough flat, about 1-2 inches thick. Using a pizza cutter, slice the dough into 6-8 pieces (like a pizza pie) depending on how big you want your scones to be.
6. Place scones on a nonstick baking sheet and bake for 14 minutes.
I brought these to my parents house for their annual brunch on Christmas day (for those not celebrating Christmas). Before I did, Funk and I snuck a taste of one and we were absolutely swooning over them. I couldn’t get enough of the slight heat from the jalapeños (I swear it wasn’t too hot or Funk would have said something) and how light and fluffy they are, as opposed to the usual dense, dry, high fat scones. I think I like this version even better than my tomato basil scones. What other savory scone variation would you suggest?