Cherry Tomato, Chive, and Gruyère Scones

Source: Jen Musty, Batter Bakery

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on July 21, 2012.


5 cups all-purpose flour
1 cup pastry flour
¼ cup fine granulated sugar
3 tablespoons baking powder
½ teaspoon baking soda
1 tablespoon kosher salt
1½ tablespoons ground black pepper
¼ cup finely chopped chives
1½ cups shredded Gruyère cheese
¾ pound cold unsalted butter, cut into ½-inch cubes
1½ cups cold cream
½ cup cold buttermilk
4 cups cherry tomatoes, washed and thoroughly dried


1.    Combine the flours, sugar, baking powder, baking soda, salt, and pepper in the bowl of a stand mixer. Briefly mix at low speed to evenly distribute leavening and spices.

2.    Add the chives, cheese, and butter to mixer bowl. Mix at low to medium speed until the butter pieces are no larger than peas.

3.    Combine the buttermilk and cream. With the mixer on low, stream into the edge of bowl until dough pulls together.  Be very careful not to over-mix! Any remaining dry ingredients can be incorporated by hand, so as not to overwork the dough.

4.    Gather the dough into one mass, and turn it out onto a parchment-lined work surface. Divide dough into three sections.

5.    Preheat the oven to 375ºF (350ºF convection). On a parchment-lined half-sheet tray, gently pat one section of dough into a rectangle approximately ¾ inch thick. 

6.    Add texture to the layer using your fingertips, making small indentations for the tomatoes.

7.    Evenly distribute half of the tomatoes across the bottom layer.

8.    Flip the second section of dough on top of the tomatoes.

9.    Repeat steps 6 through 8 with the remaining tomatoes and last rectangle of dough. Be careful not to apply too much pressure so the tomatoes do not pop.

10.    Tuck in any loose edges, forming a clean rectangle, and refrigerate the dough for 15 minutes.

11.    Slide the parchment and dough onto a cutting board. Using a bench scraper or knife, portion into 3-ounce squares. Place on a parchment-lined sheet pan 2 inches apart. Wrap tightly, and refrigerate 1 to 4 hours.*

12.    Remove the dough from refrigerator and sprinkle with sea salt and freshly ground pepper if desired. Bake until golden brown, with a firm center. Serve warm.

* Dough may be portioned and frozen for later use. Tightly wrap the dough in plastic wrap and store inside a reusable freezer container for an easy, last-minute breakfast for family or guests.

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