Tomato and olive scones
As a mom, I like to get inspiration from other moms to find good recipes for my family. The Une Maman Vegane blog is a great source for me.
Recently, this blogger had the audacity to offer a recipe for scones that is out of the ordinary! These are savory scones! The perfect snack to limit your sugar consumption.
Thank you to A Vegan Mom , first of all for creating this superb recipe, but also for agreeing that I share it with you! Do like me and feed yourself with his recipes .
On to the recipe!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon of sugar
- 1/2 teaspoon salt
- 1/2 cup nutritional yeast
- 1 teaspoon black pepper
- 1/2 cup organic soy beverage
- 1 tablespoon of apple cider vinegar
- 1/2 cup cold vegan margarine
- 1/2 cup kalamata olives, roughly chopped
- 1/2 cup sun-dried tomatoes (about 10 pieces), roughly chopped
- About ten basil leaves, chopped
- 1 tablespoon of soy beverage (to brown)
Preparation
Preheat the oven to 400°F.
Cover a cookie sheet with parchment paper and set aside.
In a bowl, combine the flour, baking powder, sugar, salt, nutritional yeast and pepper. In a second bowl, mix the milk and cider vinegar. Let it curdle into buttermilk while you move on to the next step.
Break up the margarine into the flour mixture. Using a pastry cutter or two butter knives, cut the margarine into the flour until the mixture has a sandy texture and there are no large pieces. Add the buttermilk mixture and the rest of the ingredients and knead quickly with your hands. No need to mix too much, you don't want to melt the margarine, just want everything to be well combined.
Form a ball and roll out the dough into a circle about an inch thick. Cut to form 8 triangles then place on the cookie sheet. Brush the scones with milk using a brush and bake for around twenty minutes.
Will keep for up to a week in an airtight container at room temperature.
Original recipe from A vegan mom
