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.
Tomato Rosemary Scones
- 3 cups all purpose flour or any gluten-free flour
- 2 Tbsp baking powder
- ¼ cup sugar
- ½ tsp salt
- ½ tsp ground black pepper
- 1/3 cup olive oil
- 1 14- oz can tomato sauce about 1 ½ C
- 1 tsp apple cider vinegar
- 2 Tbsp fresh chopped rosemary about 4 sprigs worth
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.