Tomato Pie Scones

A mom-and-pop coffeehouse serves grab-and-go versions of a Southern favorite

Photo: MC Social

Katelyn and Shane Reed’s inspiration for this one-of-a-kind pastry came as many great ideas do—after a good meal. This meal happened to be a slice of traditional tomato pie from their favorite local restaurant in Tupelo, Mississippi, where the pair run their family-owned coffee shop, Strange Brew Coffeehouse. They returned to their kitchen to incorporate the ingredients—fresh, sweet, and subtly tart tomatoes, umami-rich cheddar cheese—into a handheld scone rendition. The result? A buttery, mouthwatering pastry for any time of day.

photo: MC Social
Shane and Katelyn Reed.

The Reeds embarked on their food-and-beverage journey in 2005, when the Starkville shop first opened its doors. Fast-forward nearly two decades later, and Strange Brew’s newest, fourth location calls Tuscaloosa, Alabama, home. “We have loved being in the coffee world more and more each year,” Katelyn says, “crafting drinks and pastries we love and sharing them from the heart.”


  • Tomato Pie Scones (Yield: 6 scones)

    • 1½ cups diced tomatoes

    • 2 cups shredded sharp cheddar cheese

    • 2 cups self-rising flour

    • 4 tbsp. cold butter

    • 1 tsp. baking powder

    • 1 tsp. salt

    • ½ tsp. paprika

    • 3 tsp. chopped chives

    • 5 tbsp. cold milk

    • 2 tbsp. Duke’s mayonnaise (plus more for brushing the top)


  1. Combine dry ingredients, including chives. Cut in cold butter with a pastry cutter or fingers until the mixture is pea-sized.

  2. Add tomatoes, milk, and mayo and lightly combine. Pat into a disc and cut into 6 wedges.

  3. Place wedges on a lined baking sheet and brush with Duke’s before baking. Bake at 350°F for approximately 15 minutes until browned.