My first attempt at these roasted tomato and oregano scones was a bit of a disaster. Dense, heavy things that the chickens ended up scoffing for dinner. I’d focused on getting the flavours right but forgotten the basics of good scone-making.

The second time, I did things differently. I made sure my butter was properly cold from the fridge. I drained those roasted tomatoes in a sieve after cooling to squeeze out that extra juice and most importantly, I didn’t overmix once those drained tomatoes went in. Just a few gentle folds, even though the dough looked rough. And I waited until the oven was properly hot and ready.

When I pulled them out fifteen minutes later, golden and risen, I knew I’d got it right. Sometimes the best recipes aren’t the ones that work first time—they’re the ones that teach you something about getting it right.

These scones, with their pockets of sweet roasted tomatoes and fresh oregano, were worth the second attempt.

I wanted to make something warm and nourishing to go with the cream of lettuce soup I made on my previous reel. So these scones are perfect. They’re so rustic and the pockets of caramelised tomatoes, fresh oregano and cheddar are delicious. I hope you get the chance to try them.

Ingredients

For the roasted tomatoes:

• 3 large beef tomatoes (about 450g), cut into 1cm chunks
• 1-2 cloves garlic, minced
• 1 tbsp olive oil
• 3/4 tsp sea salt
• Freshly ground black pepper

For the scones:

• 350g plain flour
• 2.5 tsp baking powder
• 1 tsp salt
• 75g cold butter, cubed
• 75g mature cheddar, grated
• 200ml buttermilk
• 2 tbsp fresh oregano leaves, roughly chopped
• 1 egg, beaten (for glazing)

Method

1. Roast the tomatoes: Preheat oven to 200°C/180°C fan/Gas 6. Toss tomato chunks with garlic, olive oil, salt and pepper. Roast for 20-25 minutes until edges are caramelised but tomatoes still hold their shape. Cool completely, then drain in a sieve for 10-15 minutes to remove excess moisture.
2. Make the scones: In a large bowl, rub flour, baking powder, salt, butter and cheddar together until mixture resembles breadcrumbs. Make a well in the centre.
3. Combine: Pour in buttermilk and gently mix until just combined. Add oregano to the cooled tomato mixture, then drop spoonfuls throughout the dough and fold gently to create pockets – don’t overmix. If the dough feels too wet or sticky to handle, gradually add 1-2 tablespoons of flour until it’s manageable.
4. Shape and bake: Turn onto floured surface, pat to 2cm thick. Cut into 6cm rounds. Place on lined baking tray, brush tops with beaten egg. Bake 15-18 minutes until golden.

Makes: 12 smaller scones Prep time: 20 minutes (plus cooling) Cook time: 40 minutes total

Tips

• Cool completely: Let roasted tomatoes cool fully before folding into dough – warm tomatoes will make the mixture sticky and difficult to handle
• Keep ingredients cold: Ensure butter is really cold from the fridge for best texture
• Don’t overwork: Mix just until combined, even if the dough looks slightly shaggy – overworking creates tough scones
• Sharp cutting: Use a sharp cutter and press straight down without twisting – this helps the scones rise properly
• Hot oven: Make sure your oven is fully preheated before baking
• Gentle folding: Once you add the tomato mixture, fold just 2-3 times to avoid overworking the dough and breaking up the tomato pieces
• Adjusting consistency: The roasted tomatoes may add extra moisture – if your dough becomes too sticky after adding them, simply work in small amounts of flour (1 tablespoon at a time) until you can handle it comfortably
• Make ahead: Roast tomatoes up to 2 days in advance and store covered in the fridge