30 minutes to Tomato Rosemary Goodness

By Published On: 13 August 2009Last Updated: 17 January 2017

These vegan tomato rosemary scones are a little sweet and a whole lot savory. They're the perfect addition to any bread basket!

vegan scones

What's in this post

30 Minutes to Tomato Rosemary Goodness

By KD Angle-Traegner, Founder & Editor

Have you ever found a recipe that you knew you just had to try? And, when you did it was so fabulous that you just know you’ll be making it over and over and over again? I knew as soon as I saw the recipe for Vegan Tomato Rosemary Scones in Vegan Brunch by Isa Chandra Moskowitz that I would fall in love with it. It has some of my favorite ingredients, rosemary and tomato. Pure perfection.

Just look at the lovelyness!

vegan scones

Aren’t they pretty? And they took no time at all to make. I had them made and out of the oven in less than 30 minutes. Healthier than fast food and still fast food. Sweet! I served mine with BBQ Tempeh and roasted veggies. Well, yesterday I served them with BBQ Tempeh that is. Today I served them warmed with vegan butter, soy bacon and jasmine green tea for breakfast. And they were just as scrumptious today as they were yesterday.

I don’t know about you, but I’m always searching for a way to reduce my grocery bill and bakery scones just don’t make it in my basket most weeks.  This recipe makes 12 large scones and, with just a few ingredients in the recipe, that makes these a budget friendly choice for home cooked goodness. I modified the original recipe ever so slightly-  I added 2 tablespoons of fresh chopped chives.

I love how savory they are!

vegan scones

Vegan Tomato Rosemary Scones

From Vegan Brunch by Isa Chandra Moskowitz

Ingredients

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • One 14 oz can of tomato sauce (1 1/2 cup)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons fresh chopped rosemary
  • Fresh cracked pepper to taste

Optional: Fresh chopped chives

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine: flour, baking powder, sugar, salt, pepper, and rosemary. 
  3. In a large measuring cup whisk together: tomato sauce, vinegar, and oil.
  4. Make a well in the center of the dry ingredients and pour in the tomato/oil mixture. Gently mix together. Don’t over-mix, you don’t want to develop the gluten in the flour- mix only until the batter is loosely holding together.
  5. Lightly flour a clean work surface and turn the dough onto it. Gently knead until a soft dough forms; keeping mind not to over-mix. The dough should have some flour patches when done)
  6. Divide dough into two sections and form each into a six inch disk. Slice each disk into six pieces, like a pizza pie. I use a pizza cutter to do this and it works perfect!
  7. Bake for 10 – 14 minutes.

Editors note: Updated photos 9/2016

2 Comments

  1. Amber August 22, 2019 at 2:36 pm - Reply

    these are insanely good. I’ve made them many times!!!

  2. […] the use of margarine; my family and I are not big fans of vegetable-based spreads, so I opted for a base recipe which used olive oil (any excuse to use my Tuscan souvenirs) and is vegan-friendly, […]

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HELLO! I'm KD Angle-Traegner.

Writer, activist, and founder of Four Urban Paws Sanctuary. I’m on a mission to help people live a vegan life. Read more about KD…

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