These savory scones are infused with the flavors of tomato and fresh herbs, perfect for a delightful breakfast or brunch.
Preheat your oven to 400°F and lightly grease a baking sheet.
Ensure the oven is fully preheated to achieve even baking.
In a large bowl, combine the flour, baking powder, sugar, salt, and black pepper.
Sift the dry ingredients together to avoid lumps.
In another bowl, mix the tomato sauce, olive oil, apple cider vinegar, and chopped rosemary.
Use fresh rosemary for the best flavor.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined.
Do not overmix to keep the scones tender.
Turn the dough onto a floured surface and gently knead until it comes together. Divide into two portions and shape each into a 6-inch disk.
Handle the dough gently to maintain its light texture.
Cut each disk into six wedges and place them on the prepared baking sheet.
Use a sharp knife for clean cuts.
Bake in the preheated oven for 14-16 minutes until the tops are firm and lightly golden.
Check the scones a minute before the minimum time to avoid overbaking.
Let the scones cool slightly on a rack before serving.
Serve warm for the best flavor.
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