Savory Scones for Mom (or any occasion)

9 May

Another dish I made for Mother’s Day: tomato rosemary scones!!

These scones were also adopted from the book Betsy lent me: Vegan Brunch by Isa Chandra Moskowitz!!

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)

Directions:

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.

P.S. … Welcome home KELLY!!!

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One Response to “Savory Scones for Mom (or any occasion)”

Trackbacks/Pingbacks

  1. Mother’s Day Potato Patties « we heart vegan - May 9, 2011

    […] baked up some banana bread, some tomato rosemary scones, and these amazing potato patties.  It took me about 3 hours!  It was good because while the […]

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