Savoury (Tomato Cajun) Scone


if sweet scones are not up your alley, i bet this savoury one is for you! i love how versatile scones can be! This was actually an experimental bake, but i kinda liked how the flavours marry together, thus the need to blog it right away!


Yields 12 Scones depending on cutters size


  • 250g Bread Flour
  • 30g Sugar
  • 14g Baking Powder
  • 5g Salt
  • 60g Cold Butter (Cubed)
  • 125g Whipping Cream
  • 35g Tomato Paste
  • 10g Cajun Powder
  • 2g Mixed Herbs
  • 30g Whole Eggs
  • 100g Black Pitted Olives


  1. Preheat oven to 190C
  2. Combine all dry ingredients in a mixing bowl (Excluding the olives)
  3. Rub in the cubed cold butter into the dry ingredients till it represent crumbs (if you are lazy or have a really warm palm like me, use a mixer attached with a paddle attachment)
  4. Add in whipping cream, tomato paste and eggs
  5. Mix till just combined
  6. Add in sliced olives
  7. Pour dough onto slightly floured table or using any pastry mat, lightly flatten to 1-1.5 inch in height and roughly shape it into a circle
  8. Cut 12 equal portions
  9. Lightly brush with egg wash and bake for 13-16 minutes till golden brown
  10. Serve warm

GS9A2000Another way you could cut the scones besides using regular cutters



Love how the olives compliment with the tomato paste and cajun spice. if i were to make this again, i would probably add in some cubed cheese for that extra oomph!



A no nonsense scone! Light and fluffy! i’m so gonna try more local flavours into scones. What about sambal? Durian? 😀

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