Eating from the Garden

Vegan Tomato Rosemary Scones


2 cups white flour
1 cup whole wheat flour
2 tbs baking powder
1/4 cup sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup olive oil
1 and 1/2 cups tomato sauce or 1 small prepared can (398 ml/14 oz)
1 tsp apple cider vinegar
2 tbs fresh or dried chopped rosemary (about 4 long sprigs)

Preheat the oven to 400 degrees. In a large bowl combine dry ingredients: flour, baking powder, sugar, salt, and pepper. In another bowl, combine wet ingredients and rosemary. Gently mix wet ingredients into dry with a wooden spoon.

When the batter is loosely holding together (do not overmix), place onto a lightly floured work surface and knead until a soft dough forms, adding a little extra flour if necessary. Divide dough in two and form each into a 6-inch disk. Slice each disk into six pieces like a pizza (cut in half and then cut each half into thirds). Place scones on the baking sheet (no need to grease if you flour the bottom of the scones before placing them on the sheet) and bake 14-16 minutes.


**Adapted from Vegan Brunch by Isa Chandra Moskowitz

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