Vegan Tomato Rosemary Scones With Gluten Free Option Recipes

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VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)



Vegan Tomato-Rosemary Scones (With Gluten-Free Option) image

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.

Provided by Prose

Categories     Breads

Time 25m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour (OR Bob's Red Mill Gluten-Free All-Purpose Baking Flour plus 1 teaspoon xantham gum)
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 (14 ounce) can tomato sauce (about 1 1/2 cups)
1 teaspoon apple cider vinegar
2 tablespoons fresh rosemary, chopped (about 4 sprigs)

Steps:

  • 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.

SUBLIME VEGAN SCONES



Sublime Vegan Scones image

I found this in the Miami Herald. http://www.miamiherald.com/living/food/recipes/story/1202613.html#none Recipe was adapted from Sublime pastry chef David Kalas

Provided by Ganesha

Categories     Scones

Time 40m

Yield 8-10 scones

Number Of Ingredients 9

1 1/2 teaspoons Ener-G Egg Substitute
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free margarine
1 cup currants or 1 cup raisins
1/2 cup almond milk or 1/2 cup rice milk, plus 2 to 3 tablespoons for brushing
cinnamon sugar, for sprinkling

Steps:

  • Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside.
  • Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend.
  • Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened.
  • Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar.
  • Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm.

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