If you’re making pizzas regularly in your Stone Bake oven, then odds are you’ve got a surplus of basil, tomatoes and mozzarella! These lovely scones are a great way of using some of those ingredients in a slightly different way.
- 500g Cherry Tomatoes
- 25g Butter
- 225g Plain Flour
- 2tsp Baking Powder
- 1tsp sea salt
- 55g Butter
- 75g Grated Mozzarella
- 4 Sprigs Thyme, leaves picked
- 1tsp Dried Oregano
- 150ml Buttermilk
- Handful of basil leaves
Fire up your oven to its optimum temperature, then maintain the temperature at around 200°c.
Begin by putting the tomatoes in a baking tray and generously dot the butter over them. Season and bake in your wood fired oven for 3-5 minutes until the tomatoes are just starting to split.
To make the scones, rub together the flour, baking powder and butter until the mix resembles breadcrumbs. Then add 55g of the cheese, thyme, and oregano to the mix. Finally pop in the buttermilk to form a dough.
Divide the dough into 6 even balls, sculpting each into a scone. Place each scone amongst the tomatoes and top with the remaining cheese. Bake in your wood fired oven for 12-15 minutes, removing once your scones are nicely browned on top. Scatter over the basil leaves and serve warm. What a treat!
Are you interested in our wood fired ovens? Head over to our product pages for more information.