sunshine scones

sunshine scones

oven: 220C/200C fan/gas 7


36g tomato puree
100ml vegetable oil
300g self raising flour
1/4 teaspoon chilli powder or spices
1 tablespoon vinegar
enough water to make a soft dough
salt & pepper to taste


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

Mix together the flour and salt and chilli powder or spices. 

Stir in the oil, tomato puree, vinegar and then add enough cold water to make a soft dough.  Turn on to a floured work surface and knead very lightly. Scones benefit from as little handling as possible.

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. Serve as a snack with red pepper houmous.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 248
protein (g)- 4
fat (g)-13
sat fat (g)- 1.89
carb (g)- 29
5 a day portions- None
fibre (g)- 1
salt (g)- 0
calcium (mg)- 51
iron (mg)- 2