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Savoury Scones with Tomato Jam and Chive Cream Cheese

Looking for recipe ideas for afternoon tea? Try Matt Tebutt's delicious savoury scones.

For the scones:

For the tomato jam:



• You can make the tomato jam in batches and either freeze it or keep in sterilized jars for up to a month

• Sour milk is better than fresh for scones. It gives flavour and the extra acid also makes the raising agent work more effectively. You can buy this in most supermarkets – don’t just use your usual milk which has gone off!

• Brush the top of your scones with milk before you pop them in the oven. This will make them golden and glossy on top.

• When cutting the scones using a tart cutter, avoid twisting the cutter, then gently shake the scone onto the prepared tray. When cutting with a knife, use a sharp knife. Blunt knifes or twisting the tart cutter tears at the edges of the scone and stunts the rise of the scone.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Savoury Scones with Tomato Jam and Chive Cream Cheese.


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