These fragrant and savory scones turn out a pretty orange color and are flecked with fresh rosemary. The olive-y notes from the olive oil are great, but canola oil can also be used instead.
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 fourteen-ounce can tomato sauce (about 1 1/2 cups)
1 teaspoon apple cider vinegar
2 tablespoons 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 (3 cups or larger) and whisk in the tomato sauce, vinegar and rosemary. You can mix it all directly in the measuring cup, so you dont have to dirty up another dish.
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; its important not to overmix it or it will become gummy. (To give you an idea of what it should look like, some patches of flour are great.) If the dough seems sticky, add a little flour as you knead, until its 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. (To do this, cut in half and then cut each half into thirds.) 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.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.