Feeling all energetic this morning I made quite the spread for breakfast. For the first part I made Tomato Rosemary Scones from Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes on page 184. I did use dried rosemary instead of fresh. It was so cold this morning I couldn’t bear to go outside and pick any…..maybe if spring would show up sometime soon and quit snowing/raining!
The recipe does make a bunch, half a batch was plenty for our family so I am freezing the other half for another day.
Vegan Brunch is a wonderful cookbook, do pick up a copy if you love breakfast!
Tomato Rosemary Scones
- 3 cups all-purpose flour
- 2 Tbsp baking powder
- ¼ cup granulated sugar
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1/3 cup extra virgin olive oil (I went fancy and used organic)
- 14-ounce can tomato sauce (about 1½ cups)
- 1 tsp apple cider vinegar
- 2 tsp dried rosemary, well crumbled
- Preheat the oven to 400º and get out a large baking sheet.
- In a large mixing bowl mix together the flour through black pepper.
- In a medium mixing bowl whisk the olive oil through rosemary, let sit and hydrate for 10 minutes (the original recipe called for 2 Tablespoons fresh rosemary, dried needs time to soften up and be very, very sure to finely crumble it!).
- Add the wet to the dry and mix just enough to form a dough.
- Knock out onto a flour dusted work board and knead gently, using a dough scraper to help flip, adding flour as needed (I used about 1/3 cup more total). Once you have a soft dough, cut into two halves. Gently shape into a circle, each about 6″ across and place on your baking sheet. Use the dough scraper to cut each circle into half and then each half into thirds (so each disk is 6 pieces). You can separate them gently or leave together, either way works.
- Bake for 14 to 20 minutes or until golden and a toothpick in the center comes out clean.
Makes 12 scones.