This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.
This recipe is from the book Vegan Brunch which I posted about yesterday. I choose to make this recipe because my baking section does contain only a few vegan recipes, and I think that needs to change. I loved how these turned out. They are so full of flavour. Unlike most scones which need to be served with something, these are also great on it's own. Of course these also taste great with various toppings. I will also participate in Weekend Cooking for the first time in months with this recipe, because Beth asked me if I would share it :) So here is my first attempt at scones ever!
Tomato Rosemary Scones (makes 12)
- 3 cups all purpose flour (plus a bit extra, I used half normal, half wheat)
- 2 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup olive oil
- 1 1/2 cup tomato sauce (use a good quality because this is the main flavour)
- 1 tsp apple cider vinegar
- 2 tbsp fresh chopped rosemary (about 4 sprigs)
In a large mixing bowl, combine all the dry ingredients. And mix the wet ingredients in another bowl. Make a well in the middle of the dry ingredients. Add the wet ones and use a wodden spoon to combine them. Do not over mix, you may still have some patches of flour. I started to use my hands at a point because I found that easier. If the dough is too sticky, just add a bit more flour.
Separate the dough in 2 even balls. And form a disk. Cut each disk in 6 pieces, by first cutting it in 2, and then cut the halves in thirds. I used a pizza wheel for this which I coated in flour. But the cutting can be a bit messy. My scones weren't all the same size ;)
Place the scones on a baking sheet and bake them on 400F / 200C for about 15-20 minutes. My oven really needed 20. The scones should be firm on top, but do not use the toothpick test. You don't want your scones dry. They taste best the same day, but they do freeze well. But if you just save them in a container, they dry out quickly.