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. As much as I’d like to, I can’t take credit for coming up with these tasty delights. No, these scones are from Isa Chandra Moskowitz and published several years ago in one of my very favorite vegan 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. I was gushing about how I loved Vegan Brunch, and Isa told me that, shockingly, it was least popular of all her cookbooks.
I found that astounding. My copy is worn and stained from all the use it gets at my house.
If you’ve made anything by Isa before, then you know that her recipes are bursting at the seams with flavor, and these vegan tomato rosemary 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 love how fragrant it is in these scones.
I like these tomato rosemary & black pepper scones 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 are delicious, wonderfully savory possibilities, that’s what I’m saying here.