Prep 10 mins
Cook 15 mins
I got hooked on these at my local Whole Foods bakery and then was ecstatic to find the recipe in Isa Chandra Moskowitz's book, Vegan Brunch. The best part is that I can now make them gluten free for my husband! I hope you enjoy these savory scones as much as we do. They're divine with some melty Earth Balance Buttery Spread or Tofutti Better Than Cream Cheese.
- 709.77 ml all-purpose flour (OR Bob's Red Mill Gluten-Free All-Purpose Baking Flour plus 1 teaspoon xantham gum)
- 29.58 ml baking powder
- 59.14 ml sugar
- 2.46 ml salt
- 2.46 ml ground black pepper
- 78.07 ml olive oil
- 396.89 g can tomato sauce (about 1 1/2 cups)
- 4.92 ml apple cider vinegar
- 29.58 ml fresh rosemary, chopped (about 4 sprigs)
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
- In another bowl, combine wet ingredients and rosemary.
- Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
- When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
- Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.
OMG I'm officially on the scone bandwagon now. These are sooooo good! I rolled them out by hand and used some nice fresh rosemary though I'm sure dried rosemary needles will also work just as great. I used a can of Hunt's plain unflavored tomato sauce and all the other ingredients just as listed, and the flavor and crunch was perfect-- baked at 400 for 12 minutes since my convection oven requires less time. Perfect combination of savory and sweet! I got 9 scones with the dough the way it was, but no wet ingredients were left at the end so I had to add about 2 tablespoons of pizza sauce to get a 10th scone. I would definitely make these again for a dinner party or brunch, they look so complex and impressive but were really easy and fun to make. Tagged for Veggie Swap 22.
I think I am officially on the scone band wagon...these were really tasty. The amount of rosemary is just right and there is a hint of garlic from the tomato sauce I used. I made these with about 70% whole wheat flour, they turned out great. The dough takes no time to put together and I think they're very pretty. I didn't find any issue with the amount of sugar, I could have maybe used 1/4 tsp more salt though...no doubt that's all down to the tom sauce you end up using. Thanks Prose! Veg*n Swap Apr10.
These are delicious and simple. They turned out both moist and flaky with a good flavor.