Ever had a savory scone? I hadn’t…until my sister brought over these tomato rosemary scones for Easter brunch. I love scones, they’re probably my most favorite bakery food and I would choose a scone over a donut or a bagel any day. I’ve tried to make them a few times before but being the non-baker I am, it’s always been a total fail. In fact, the last batch I made my mom deemed “inedible” and I haven’t had the nerve to try again since.
I didn’t know what to expect with these savory scones, but I was pleasantly surprised. The texture was definitely different — it wasn’t dry and crumbly as you would normally expect. These were very moist, almost cake-like in consistency and easy to slice. These scones are not made with any cheese or butter, so they’re vegan. You can mix up the flour to make them gluten-free as well. My sister made hers with white flour, but she first tasted them from a friend who used garbonzo bean flour. You could use whole wheat flour, too.
The color is kind of cool as well, a beautiful burnt orange from the tomatoes. I think a smear of goat cheese would be awesome on these, yes?
They’re the perfect compliment to an Easter or Mother’s Day brunch or a wedding shower. Below is the recipe…given to me by my sister, who got it from her friend, who adapted it from the cookbook Vegan Brunch.