Vegan Tomato Rosemary Scones

Photo: Vegan Brunch

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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.

SERVINGS
12 scones

INGREDIENTS
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)

DIRECTIONS
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 don’t 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; it’s 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 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. (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.

From the book Vegan Brunch by Isa Chandra Moskowitz. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009.

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