By Prose on April 03, 2010
Photo by magpie diner
Photo by magpie diner
"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."
Serving Size: 1 (78 g)
Servings Per Recipe: 12
"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."
"Well, now I am ecstatic, too that you found this wonderful recipe and shared it here with us! :) It is simply amazing, one of the best scones Ive ever eaten (and there were many lol)! The scones are tender and flakey on the inside with a nice crunchy crust and somehow they just melt in your mouth. The tomato rosemary flavour is perfect! Its not too strong, but still really comes through. Instead of plain tomato sauce I went with ~Rita~'s Recipe #386343, which made my scones a little bit spicy. That paired well with the sugar, but using regular tomato sauce, Id leave out the sugar or reduce it to a tsp, cause they would be too sweet for me otherwise. I made half the recipe ending up with 4 big scones. THANK YOU SO MUCH for sharing this yummy recipe with us, Prose! I will make it over and over again! Made and reviewed for Veggie Swap #21 April 2010 and the Herb of the Month Event in the French Forum."
"Yay! I made ours gluten free with a white rice flour, tapioca starch & guar gum instead of xanthan gum to be corn free. I did find I needed to use some extra flour. Instead of baking powder to be corn free I added some baking soda and upped the organic apple cider vinegar to a tbs. I used sea salt and would add a bit more next time but my tomato sauce was just blended canned plum tomatoes without salt. I used unrefined extra virgin olive oil, and dried rosemary per the80srule's review as it is what I had on hand. I served them warm with soft butter and Philadelphia plain cream cheese as a part of breakfast. I would make these again insha Allah (God willing) with fresh rosemary."
"This recipe is very good! I thought that they were going to turn out dry because the dough was quite crumbly and hard to shape. I am no baker, so maybe I should have added a bit more liquid? They actually were not dry inside when cooked and were excellent! I used an Italian seasoned tomato sauce and I loved the flavour from that and the fresh tarragon. Made for the Best of 2010 tag game. Thanks Prose! :)"