Dans la Cuisine: Vegan Tomato Rosemary Scones

A little while ago, I made a few treats for some guests we were having over for a brunch/ birthday gathering. Since I know that not everybody has a sweet tooth like myself and Soner, I tried to find some breakfast item that was more savory than sweet. I came across this recipe for these vegan Rosemary & tomato Scones that were just the perfect addition to the spread. The recipe can be found in Vegan Brunch.
Servings: 12 scones


3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup olive oil
1 14oz. can tomato sauce
1 tsp. apple cider vinegar
2 tblsp. fresh chopped rosemary


Preheat 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 in a large measuring cup, and whisk in the tomato sauce, vinegar, and rosemary. You can mix it all directly in the measuring cup as to not dirty another dish.

Make a well in the center of the flour and add the wet ingredients. Glently 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; don't overmix 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 6 pieces, {think pizza}. Place scones on a baking sheet and bake for 14 to 16 minutes. Remove the scones from the oven and let cool on a plate or cooling rack. Serve either warm or at room temperature.


Hope you enjoy! And let me know if you have any questions. If you try them, let me know if you like them!