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+ servings

Savoury tomato and herb scones

gluten-free, dairy-free, egg-free, nut-free, soya-free
4 from 1 vote
Servings 12 pieces
Author Vicki Montague, the Free From Fairy


  • 300 g gluten-free self-raising flour - I use Doves Farm
  • 100 g gram flour
  • 50 g Orgran gluten substitute. - If you don't have gluten substitute use 50g more flour and add 4tsp xanthan gum and 1tsp bicarbonate of soda
  • 2 tsp baking powder
  • 450 ml tomato passata or a tin of chopped tomatoes if you want 'bits'!
  • 1 tsp cider vinegar
  • 80 ml virgin or extra virgin olive oil
  • 2 tsp dried rosemary
  • 2 tsp dried basil
  • Ground pepper
  • optional 40g salami, ham or other such meat


  • Pre-heat the oven to 220 degrees or 200 degrees fan oven and add two baking sheets
  • Place the dry ingredients, along with the salami or ham if using, into a large bowl
  • Mix the 'wet' ingredients and herbs in a mixing jug
  • Make a hole in the middle of the dry ingredients, add the wet ingredients and mix quickly until just incorporated. Do not overmix
  • Liberally flour a work surface and put half the mixture on top. Add more flour to the top of the mixture and bring together into an approximate 6 inch circle, about 1 inch deep. Over working will make the scones tough
  • Repeat with the rest of the dough
  • Score the top of each circle with a floured knife to make 6 pieces. Make sure you don't cut all the way to the bottom of the dough...just half way
  • Place on the pre-heated baking trays and bake for approx. 20 minutes until golden