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.
Preheat the oven to 400 degrees F. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.
Measure the olive oil into a large measuring cup and whisk in the tomato sauce, vinegar, and rosemary.
Make a well in the center of the flour and add the wet ingredients. Gently mix, using a wooden spoon. Once the batter is loosely holding together, lightly flour a clean work surface and turn your dough onto it. Gently knead until a soft dough forms; it is important not to over mix it or it will become gummy.
If the dough seems sticky, add a little flour as you knead until it’s easier to work with. Divide dough in two and form each section into a 6-inch disk.
Slice each disk into six pieces, like a pizza pie. Place scones on a baking sheet and bake for 14 to 16 minutes; the tops should be firm.
Remove the scones from the oven and let cool a bit on a plate or cooling rack Serve either warm or at room temperature.