pendragon23 (pendragon23) wrote in vegancooking,

Savory Scones

My roommate Joni has been on a scone kick and decided to modify the Vegan with a Vengeance recipe to make some savory vegan scones. They turned out so amazingly fantastic that I just had to share.

1 medium onion, diced
1 1/2 cups cremini mushrooms, sliced
pinch each of dried basil & oregano
3 cups flour (she used 1 cup each of all-purpose, whole wheat and spelt flours) OR 2 1/2 cups flour + 1/2 cup cornmeal
2 Tablespoons baking powder
1/4 cup sugar (can go a bit light on this)
1/4 teaspoon salt
1/3 cup olive oil
1/2 cup soy milk
3/4 cup soy milk + 2 teaspoons apple cider vinegar (set aside to curdle slightly)
1/2 cup sliced kalamata olives
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves, cut into thin strips

Sautee the onion in olive oil on medium heat until translucent, then add mushrooms, dried spices, and a pinch of sea salt and fresh ground pepper. Cook until mushrooms are tender. Set aside.

Preheat oven to 400 F.

Combine flour, baking powder, sugar, and salt in large mixing bowl. Add in oil, milk, and milk/vinegar and mix until just combined. Fold in the mushroom/onion mixture, olives, tomatoes and basil.

Drop by quarter-cupfuls onto a greased cookie sheet. Drizzle the tops with a bit of olive oil and sprinkle on a pinch of kosher salt. Bake 12-15 minutes until browned on bottom and firm on top.

These were SO. GOOD. I love my house!
Tags: breads-savory, breads-scones
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded