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."
 
Download
photo by magpie diner photo by magpie diner
photo by magpie diner
photo by Nif_H photo by Nif_H
photo by the80srule photo by the80srule
photo by Lalaloula photo by Lalaloula
photo by Prose photo by Prose
Ready In:
25mins
Ingredients:
9
Yields:
12 scones
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
  • In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
  • In another bowl, combine wet ingredients and rosemary.
  • Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
  • 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).
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. OMG I'm officially on the scone bandwagon now. These are sooooo good! I rolled them out by hand and used some nice fresh rosemary though I'm sure dried rosemary needles will also work just as great. I used a can of Hunt's plain unflavored tomato sauce and all the other ingredients just as listed, and the flavor and crunch was perfect-- baked at 400 for 12 minutes since my convection oven requires less time. Perfect combination of savory and sweet! I got 9 scones with the dough the way it was, but no wet ingredients were left at the end so I had to add about 2 tablespoons of pizza sauce to get a 10th scone. I would definitely make these again for a dinner party or brunch, they look so complex and impressive but were really easy and fun to make. Tagged for Veggie Swap 22.
     
  2. I think I am officially on the scone band wagon...these were really tasty. The amount of rosemary is just right and there is a hint of garlic from the tomato sauce I used. I made these with about 70% whole wheat flour, they turned out great. The dough takes no time to put together and I think they're very pretty. I didn't find any issue with the amount of sugar, I could have maybe used 1/4 tsp more salt though...no doubt that's all down to the tom sauce you end up using. Thanks Prose! Veg*n Swap Apr10.
     
  3. These are delicious and simple. They turned out both moist and flaky with a good flavor.
     
  4. Well, now I am ecstatic, too that you found this wonderful recipe and shared it here with us! :) It is simply amazing, one of the best scones Ive ever eaten (and there were many lol)! The scones are tender and flakey on the inside with a nice crunchy crust and somehow they just melt in your mouth. The tomato rosemary flavour is perfect! Its not too strong, but still really comes through. Instead of plain tomato sauce I went with ~Rita~'s Recipe #386343, which made my scones a little bit spicy. That paired well with the sugar, but using regular tomato sauce, Id leave out the sugar or reduce it to a tsp, cause they would be too sweet for me otherwise. I made half the recipe ending up with 4 big scones. THANK YOU SO MUCH for sharing this yummy recipe with us, Prose! I will make it over and over again! Made and reviewed for Veggie Swap #21 April 2010 and the Herb of the Month Event in the French Forum.
     
  5. 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. I used sea salt and would add a bit more next time but my tomato sauce was just blended canned plum tomatoes without salt. I 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.
     
Advertisement

RECIPE SUBMITTED BY

http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes