tomatoey scones

tomatoey scones

oven: 220C/200C fan/gas 7


36g tomato puree
30ml vegetable oil
100g self raising flour
70g lard
200g instant oat cereal why?
1 tablespoon vinegar
enough water to make a soft dough
salt & pepper to taste
We are using supermarket own version of ready brek cereal in our recipes to make sure that you and your family get enough calcium and vitamin B12 in your diet. If you are following the month's plan in its entirety, you will need this to stay healthy.


Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and cereal and rub in the lard.

Stir in the puree and then the oil, water, spices, and vinegar to get a soft dough.

Turn on to a floured work surface and knead very lightly. Pat out to around 2cm thick. Use a 1.5in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little salt water. Bake for 12 minutes until risen and orangey golden. Cool on a wire rack.

We made 24 from this batch.

Make 3 batches in the month.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 250
protein (g)- 4
fat (g)-15
sat fat (g)- 5
carb (g)- 25
5 a day portions- 0
fibre (g)- 2
salt (g)- 0
calcium (mg)- 348
iron (mg)- 22