Every year the tomato plants in our garden produce more than what we can eat. It is a great problem to have but oddly enough, I’m actually not a big fan of tomatoes. I enjoy them cooked in sauces or salsa, but I can’t eat them raw unless they are chopped quite small. That’s why I eat bruschetta often during tomato season and it was only a matter of time until I turned this antipasto into a savoury scone! If you love bruschetta as well then you likely understand the struggle of trying to eat one without the toppings falling off. Bruschetta Scones are my solution to that problem. They have the same crisp surface with a soft inside that is filled with garden fresh ingredients. These are the real deal and they pair so well with a few of my favourite teas.
What is Bruschetta?
Bruschetta originated in Italy during the 15th century. The word is derived from the Roman verb “bruscare” that means “to roast over coals”.
Bruschetta is made with thick slices of bread, usually an Italian type. It is toasted or grilled then rubbed with garlic before drizzling with olive oil and topping with tomatoes and fresh basil. There are many versions of bruschetta, but this is the most traditional.
It is also commonly served as the first course (or antipasto) of a meal.
How to Pronounce “Bruschetta”
Just like the word scone, you may hear the word bruschetta pronounced differently from time to time. In English, it is often pronounced quite similar to how it is spelled — bru-sh-etta. However, that “sh” sound is not correct.
In Italian, bruschetta is pronounced as bru-skett-a. Therefore, where you might say “sh” should be “skett”. Listen to it here.
What is a Bruschetta Scone?
A bruschetta scone is the best of both worlds. In this recipe, take all the fresh and delightful flavours from a traditional bruschetta recipe and incorporate it into a dough for that classic scone texture.
You can taste each key ingredient in every bite! Crumbly texture with soft olive oil, a hint of garlic, tangy tomato and aromatic basil.
This is a savoury scone that can be enjoyed at brunch, lunch or dinner. Best served warm with butter.
Find more sweet scone recipes here.
Bruschetta Scones Ingredients
– Flour: if your all-purpose flour looks too clumpy sift it into the mixing bowl first
– Baking Powder: try this simple trick to make sure the baking powder in your pantry didn’t lose its potency and power
– Salt: feel free to use either table, sea or kosher salt.
– Sugar: not a lot is needed for these savoury scones!
– Extra Virgin Olive Oil: EVOO is used for these scones instead of butter to really make sure that authentic bruschetta flavour comes out
– Cherry or Plum Tomatoes: make sure the tomatoes are firm. if the tomatoes are watery they will make the dough too wet.
– Basil: nothing beats the smell of fresh basil!
– Garlic: if you really love garlic you can add a bit more than what the recipe calls for
– Milk: dairy or non-dairy works. you’ll need a bit extra to brush the top of the scones, too.
– Egg: 1 large egg is all it takes
Tea Recommendations
The teas I’m recommending below are great to pair with these savoury scones because either the bright flavours go well with the vibrant ingredients or the crisp flavours cut any acidity from the tomatoes.
– Darjeeling black tea (I favour first-flush with this particular pairing but you can also try second-flush)
– Lapsang Souchong black tea
– Gyokuro green tea
– Dong Ding oolong tea
How to Make Bruschetta Scones
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
In a mixing bowl, combine all-purpose flour (sift if needed), baking powder, salt and white sugar. Set aside.
In a measuring cup whisk milk, extra virgin olive oil and the egg together. Then, add the wet ingredients to the dry mixture in the mixing bowl.
Add the chopped tomatoes, basil and minced garlic to the mixing bowl. Using a fork, stir until the dough forms. The fork allows you to cut into the dough with the olive oil as you would with a pastry cutter if you were using butter.
Slowly add extra flour if the dough is too wet. It should be just slightly sticky.
With floured hands, place the dough on a floured surface. Form a ball and then shape into an 8-inch round. Using a sharp knife, cut the dough into 8 wedges. Place them on the prepared baking sheet.
Brush the tops of each wedge with milk. Bake in the preheated oven for 20 minutes or until the bottoms and tops are light brown. Rotate the scones in the oven at the halfway point for even baking.
Serve warm with butter and tea of your choice.
Bruschetta Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 5 tablespoons extra virgin olive oil
- 1/2 cup firm tomatoes cherry or plum, chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon garlic minced
- 1/2 cup milk
- 1 egg
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
- In a mixing bowl, combine flour, baking powder, salt and white sugar.
- In a measuring cup, whisk milk, extra virgin olive oil and egg. Add to dry mixture.
- Add chopped tomatoes, basil and minced garlic. Stir with a fork until the dough forms.
- Place dough on a floured surface and shape into an 8 inch round. With a sharp knife, slice 8 wedges and set on baking sheet. Brush the tops of each wedge with milk.
- Bake for about 20 minutes, rotating at the halfway point.
- Serve warm with butter and a cup of tea!
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*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.
These sound so good, will definitely have to make them sometime.