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    Rosemary Soda Scones with Mascapone and Roasted Tomatoes

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    Rosemary Soda Scones with Mascapone and Roasted Tomatoes

    These are an appetiser to hand round before the meal. Making soda bread is simplicity itself. Remember, it needs the lightest of mixing, so treat it as you would a scone dough. If you make these the day before, warm them up before serving.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 6


    • 100g plain flour
    • 75g Waitrose Self Raising Wholemeal Flour
    • ¼ tsp salt
    • ¼ tsp bicarbonate of soda
    • 1tsp chopped fresh rosemary or ½ tsp dried rosemary
    • Half a carton of buttermilk
    • 300g Waitrose Vine Cherry Tomatoes
    • 1 tbsp olive oil
    • 100g mascarpone cheese
    • Salt and freshly ground pepper


    1. Preheat the oven to 200°C, gas mark 6. Sift the flours, salt and bicarbonate of soda into a large bowl. Add the rosemary and mix well.
    2. Make a well in the centre, then tip in all the buttermilk and mix quickly using a large fork until the mixture forms a soft dough. Tip the dough out on to a lightly floured work surface and knead briefly until it is just smooth.
    3. Roll or press the dough out to 2cm thick. Stamp out rounds using a 5cm cutter. Dust a baking sheet lightly and evenly with flour, place the scones on top, slightly apart.
    4. Bake for 12-15 minutes, until the scones are well risen and golden. Cool on a wire rack.
    5. While the scones are cooking, spread the tomatoes over a shallow ovenproof dish, drizzle with the oil and season. Roast for 15 minutes, until softened and charred.
    6. Split the cooled scones and spread each half with mascarpone. Spoon a couple of tomatoes on to each and serve warm or at room temperature.

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    Cook's tips

    Make the scones and cook the tomatoes up to a day in advance. Warm the scones through before serving and use the tomatoes at room temperature. The assembled scones will sit happily for an hour before serving.


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