Our savory Vermont Cheddar Scone Mix makes the most delicious 'pizza' scones using farm-fresh summer tomatoes!! Easy to assemble, these scones can also be made ahead - frozen raw - and baked fresh as needed. Perfect paired with a salad for lunch or dinner, or a quick summertime snack. YUM!!
Makes 10 single-serving scones
Ingredients: One package Carolyn's Farm Kitchen Vermont Cheddar Scone Mix (prepared according to package directions with butter, eggs, milk, shredded cheddar)
Approx. 1/2 cup prepared pesto (or, use finely shredded fresh basil)
Approx. 4-5 large ripe tomatoes, halved and sliced 1/4" thick (can also use plum tomatoes or roasted cherry tomatoes)
Method: Preheat oven to 425 and line a baking sheet with parchment. Drop 2" rounds of prepared scone dough onto baking sheet, spaced well apart. Note: these can be made any size, however baking time matches with 10 yield. Completely flatten the center of each scone using a measuring cup or jelly jar dipped in flour. Generously brush entire surface of scones with pesto (if using fresh basil instead, lightly brush scones with olive oil and sprinkle generously with basil. Parmesan cheese can also be sprinkled over basil if desired).
Add sliced tomatoes to completely cover the center, slightly overlapping if needed (fyi....more tomatoes than photos show here:):) Bake scones in the upper third of the oven for 15-20 minutes or until both top and bottom of scones are nicely browned! Remove from the oven, and let sit for 5 minutes or so to allow juices to settle.
