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Vegan Tomato Rosemary & Black Pepper Scones

By |September 16th, 2016|

By KD Angle-Traegner, Founder & Editor

I have an on-going love affair of savory scones and it’s because of these scones right here.

I’ve talked about these scones before- they’re a little sweet and a whole lot savory, and they have the perfect balance of flavor. I can’t take credit for coming up with these savory delights. These scones were developed by Isa Chandra Moskowitz and published several years ago in one of my very favorite cookbooks, Vegan Brunch.

As an aside, I had a conversation with Isa one time about Vegan Brunch. Well, calling it a conversation is a little bit generous- it was more like me gushing to her like a #1 fan and her listening politely. Anyway, I was gushing about how I loved Vegan Brunch and Isa told me that it was least popular of all her cookbooks.

I found that astounding- my copy is worn down from all the use it gets at my house.

vegan scones

If you’ve made anything by Isa before then you know that her recipes are bursting at the seems with flavor, and these scones are no exception. I modified the recipe only slightly- I cut down on the sugar and added red pepper flakes as well as a ton of fresh cracked pepper. I also added much more rosemary because I really love how fragrant it is in these scones.

I like them because they only require just a few cheap ingredients, taste amazing, and they’re quick to make. I can get a batch done in about 30 minutes.

I might add some fresh chopped sage to this recipe the next time I make them because sage is the perfect complement to rosemary.

There’s delicious, wonderfully savory possibilities, that’s really what I’m saying here.

Vegan Tomato Rosemary & Black Pepper Scones
Yields 12
A vegan scone that's a little sweet and a whole lot savory. Perfect for any bread basket!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 3 cups all-purpose flour
  2. 2 tablespoons baking powder
  3. 1/8 cup sugar
  4. 1 teaspoon red chili flakes
  5. 1/2 teaspoon salt
  6. 1/3 cup olive oil
  7. One 14 oz can of tomato sauce (1 1/2 cup)
  8. 1 teaspoon apple cider vinegar
  9. 3 tablespoons fresh chopped rosemary
  10. Lots of fresh cracked pepper to taste
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine: flour, baking powder, sugar, salt, fresh cracked pepper, red chili flakes, 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.
  1. Optional: Add other fresh chopped herbs like chives or sage. If you don't care for heat, omit the red chili flakes.
Adapted from Vegan Brunch by Isa Chandra Moskowitz
Your Daily Vegan
Vegan Tomato Rosemary & Black Pepper Scones Recipe | Your Daily Vegan

About the Author:

Founder & Creator of Your Daily Vegan. Twitter: @YourDailyVegan


  1. Lee March 28, 2017 at 10:24 am - Reply

    Wow! I have to make this soon (prabably today!) :) looks absolutely delicious andso simple. I guess these would also be great if frozen (I always like to cook more and save for later, when it comes to breads or savory baking) Thank you for sharing!

  2. Mikaela Barnes March 23, 2017 at 10:38 pm - Reply

    This sounds like an amazing flavor combo! Can’t wait to give this a try! Check out my page for more plant based recipes @

  3. Josie October 16, 2016 at 5:34 pm - Reply

    Wow these are awesome. Followed the recipe to a tee and they came out wonderful. I like the sage idea and I will definitely be making these again very soon. Picky boyfriend recently transitioned into a vegetarian diet however we are gearing towards becoming full vegan some day. He approved and told me to say thank you for sharing the recipe. I served it with vegan pumpkin soup. Great combo and very filling

    • Josie December 6, 2016 at 2:07 pm - Reply

      Hello again, two months after I found this wonderful recipe, and I’ve already made it several times! I added fresh thyme in the past. Today I made it again for probably the 6th time and I substituted half organic cornmeal for a more seasonal feeling. It came out great as always, and my boyfriend gets excited every time I make them. They don’t last in our house more than two days between the two of us. I am just writing back just to show how amazing these are and guys these are so worth it! They take 10 mins to make and mix, 10 mins to clean up the kitchen after, and 14 mins. The kitchen mess will be clean before these are out of the oven. I’ve actually yet to have these as a breakfast meal. Usually I’ll serve it with dinner, which I plan on tonight. Marinated tempeh (instead of turkey), mushroom gravy, homemade cranberry sauce sandwiches with fresh homemade bread of course. With a baked potato and one of these scones! Boyfriend texted me saying he can’t wait to get home from work to enjoy these once again.

      • KD Angle Traegner December 12, 2016 at 11:41 am - Reply

        Isa really does hit it out of the park with these! I plan to make a batch for the holidays too- I might try the cornmeal idea, it sounds amazing! :)

  4. Namrata September 17, 2016 at 6:31 am - Reply

    Wow !! These look so yum! I’m from India and didn’t even know what scones were until I came across this recipe. We don’t get rosemary or sage here. So I guess I will try this with some Indian spices like jeera, ajwain & methi instead and serve with cashew “cheese” :) Thanks !!

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