Ingredients
-
3
-
2
-
1/4
-
1/2
-
1/2
-
1/3
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Vegan Tomato-Rosemary Scones (With Gluten-Free Option),I got hooked on these at my local Whole Foods bakery and then was ecstatic to find the recipe in Isa Chandra Moskowitz’s book, Vegan Brunch. The best part is that I can now make them gluten free for my husband! I hope you enjoy these savory scones as much as we do. They’re divine with some melty Earth Balance Buttery Spread or Tofutti Better Than Cream Cheese.,Yay! I made ours gluten free with a white rice flour, tapioca starch & guar gum instead of xanthan gum to be corn free. I did find I needed to use some extra flour. Instead of baking powder to be corn free I added some baking soda and upped the organic apple cider vinegar to a tbs. used sea salt and would add a bit more next time but my tomato sauce was just blended canned plum tomatoes without salt. used unrefined extra virgin olive oil, and dried rosemary per the80srule’s review as it is what I had on hand. I served them warm with soft butter and Philadelphia plain cream cheese as a part of breakfast. I would make these again insha Allah (God willing) with fresh rosemary.,This recipe is very good! I thought that they were going to turn out dry because the dough was quite crumbly and hard to shape. I am no baker, so maybe I should have added a bit more liquid? They actually were not dry inside when cooked and were excellent! used an Italian seasoned tomato sauce and I loved the flavour from that and the fresh tarragon. Made for the Best of 2010 tag game. Thanks Prose! 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 400 Degrees Fahrenheit. Lightly Grease a Large Baking Sheet. |
|
2
Done
|
in a Large Mixing Bowl, Combine Flour, Baking Powder, Sugar, Salt, and Pepper. |
|
3
Done
|
in Another Bowl, Combine Wet Ingredients and Rosemary. |
|
4
Done
|
Make a Well in the Center of the Dry Ingredients and Pour in the Liquid. Gently Mix With a Wooden Spoon. |
|
5
Done
|
When the Batter Is Loosely Holding Together, Turn It Onto a Lightly Floured Work Surface and Gently Knead Until a Soft Dough Forms. Do not Overmix. Some Patches of Flour Are Good. Add a Little Extra Flour If the Dough Seems Sticky. Divide Dough in Two and Form Each Section Into a 6-Inch Disk. Slice Each Disk Into Six Pieces (cut in Half and Then Cut Each Half Into Thirds). or If You Are Lazy Like Me and Don't Need Your Scones to Be Pretty, You Can Just Scoop the Dough Into 8-12 Mounds on the Cookie Sheet (like Drop Biscuits). |
|
6
Done
|
Place Scones on the Baking Sheet and Bake 14-16 Minutes or Until the Tops Are Firm. Remove and Let Cool a Bit on Plate or Cooling Rack. Serve Either Warm or at Room Temperature. |
