Normally I would stir up some biscuits to accompany soup, but today it was the other way around. I made a batch of pesto-filled cheese slab scones for CBC this morning, thinking they might be appropriate for our chat about kids and picnicking, but later on, when there was a slab scone to spare, I really couldn’t imagine anything better to accompany a bowl of soup. Since it has been about to rain all day long (like the pause before a sneeze), soup is fitting. Since the scones are filled with pesto, roasted tomato soup made sense. All the stars fell into alignment when I noticed a bunch of tomatoes going wrinkly on top of the breadbox.
But, the scones. Inspired by the mega scones on Heidi’s blog, these are great slabs of cheesy biscuit dough, folded over pesto to enclose it like a letter. Heidi’s version was lemony, slathered with raspberry jam and drizzled with a glaze. I turned mine into cheese biscuits, divided the dough in half and filled one package with sundried tomato pesto (this one was the best – it came to the studio with me this morning) and one with plain basil pesto, as per W’s love for the stuff.
There is so much potential for these scones. I love that you can fill them, easily, with anything; jam, preserves, cinnamon-sugar, ham and cheese, pie filling, even. Most scones take on additions well, but these you can flavor and then fill. The best part is you can slice off pieces as thin or thick as you like; it even made a great base for eggs on toast at lunch.
And the tomato soup. Another easy thing to make, and a great use of tomatoes that have passed their prime. I don’t really bother measuring, although I’ve provided some measurements below for those who crave them; I’ll use about 4 big tomatoes, 6 or so Romas, or a pint of cherry or grape tomatoes. Spread them on a cookie sheet and roast them with as many cloves of garlic as you like, then add stock and a bit of milk or cream, until you have soup with the consistency you like. Puree it until it’s chunky or smooth.