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“A Bit Irish” Tomato And Yoghurt Scones


  • 450g cream flour
  • 1 teasp salt
  • 1 level teasp bread soda
  • 200ml of Cully & Sully Tomato & Basil Soup
  • 200 ml of Natural Yoghurt (we like Glenilen)
  • Hand-full of chopped basil
Tomato And Yoghurt Scones


  • Preheat an oven to 200C.
  • Mix all the dry ingredients together (including herbs) in a large bowl.
  • Make a well in the centre, pour in your liquid and mix together to form a soft dough. Do not knead or over work.
  • Turn out on to a floured surface and roll around to cover in flour and form a nice ball. Press it down gently to about about 3 cm high. Cut into scones and place onto floured baking tray for approximately 20 mins, then turn over and allow to cook for another 5 mins.