Tomato Ginger Scones

• 2 1/4 cups all-purpose flour or substitue 1/2 cup white whole wheat for 1/2 cup all- purpose
• 1/3 cup turinado sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon freshly ground nutmeg
• 6 tablespoons unsalted butter, frozen for 20 minutes
• 2/3 cup buttermilk or ginger-flavored non-dairy creamer
• 3 tablespoons lime juice
• 1 egg, beaten lightly
• 2 tablespoons olive oil
• 1 teaspoon vanilla
• 8 ounces small grape tomatoes, yellow or red or combination

1. Whisk together all dry ingredients.
2. Using a large-hole grater, grate the butter into the dry ingredients, and gently cut in with a pastry cutter.
3. Wash and dry tomatoes, toss tomatoes into flour/butter mixture.
4. Whisk to combine all liquid ingredients (including egg) in small bowl, and add all at once to the flour mixture. Mix with a wooden spoon or rubber scraper.
5. Turn dough out onto a lightly floured board and knead gently about 8- 10 times. Do not over handle.
6. Divide dough in half. Pat each half into a seven-inch circle. Using a bench knife, cut each circle into 8 wedges.
7. Place wedges on a rimmed baking sheet which has been lightly sprayed with cooking oil. Sprinkle the top of each scone with a small amount of turbinado sugar. Bake in a preheated oven at 400 degrees F. for 20-25 minutes, until nicely browned.
8. Remove from oven, transfer scones to a cooling rack. Let cool for 10 minutes before serving as tomatoes are very hot.
9. Scones freeze well.

flour, turinado sugar, baking powder, baking soda, salt, ground cinnamon, freshly grated ginger, freshly ground nutmeg, unsalted butter, buttermilk, lime juice, egg, olive oil, vanilla, grape tomatoes

Taken from food52.com/recipes/61877-tomato-ginger-scones (may not work)