baking · breakfast · cooking

Tomato Rosemary Scones

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


  1. Preheat the oven to 400º and get out a large baking sheet.
  2. In a large mixing bowl mix together the flour through black pepper.
  3. 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!).
  4. Add the wet to the dry and mix just enough to form a dough.
  5. 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.
  6. Bake for 14 to 20 minutes or until golden and a toothpick in the center comes out clean.

Makes 12 scones.


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