Another dish I made for Mother’s Day: tomato rosemary scones!!
Tomato Rosemary Scones
Makes about 16 scones
2 cups all-purpose flour
1 cup spelt flour
2 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil
1 14-oz. jar of tomato sauce (I used Newman’s Own Tomato and Basil Pasta Sauce)
1 tsp. apple cider vinegar
2 Tbsp. chopped fresh rosemary, about 2 large sprigs)
In a large mixing bowl, combine the flours, baking powder, sugar, salt and pepper.
In a separate bowl, combine the olive oil, tomato sauce, apple cider vinegar and rosemary.
Make a well in the center of the flour and gently pour in the wet ingredients. Using a wooden spoon, fold the ingredients together until a soft dough just begins to hold together. Dump out onto a lightly floured surface and knead a few times to bring the dough together. The dough should still have a few patches of flour; be careful not to over-knead!
Flatten the dough into a circle about 1 inch high (or less depending on your preference). Using a sharp knife or biscuit cutters, portion the dough into 12-16 scones.
Place the scones onto a lightly oiled baking sheet and bake in a preheated 400 degree oven for 15 minutes. Let cool on a wire cooling rack for about 5 minutes before serving. Serve warm or at room temperature.