Best 2 Vegan Tomato Rosemary Scones With Gluten Free Option Recipes

Indulge in the delightful flavors of Vegan Tomato Rosemary Scones, a culinary creation that tantalizes the taste buds with its savory and aromatic notes. These delectable scones are not only vegan, ensuring they are suitable for those with dietary restrictions, but also offer a gluten-free option, making them accessible to individuals with celiac disease or gluten sensitivity.

Prepared with wholesome ingredients, these scones boast a tender and flaky texture that crumbles perfectly in your mouth. The infusion of fresh tomatoes and fragrant rosemary adds a burst of Mediterranean sunshine, while the subtle hint of garlic provides a touch of savory depth.

Whether you prefer a classic or gluten-free version, this recipe caters to your dietary preferences, ensuring everyone can relish in the goodness of these delectable treats. Embrace the versatility of Vegan Tomato Rosemary Scones, perfect for a quick breakfast, an afternoon snack, or as an accompaniment to your favorite soup or salad.

Explore the detailed recipe instructions, complete with step-by-step guidance, to recreate these scones in the comfort of your own kitchen. Indulge in the culinary delight of Vegan Tomato Rosemary Scones, a harmonious blend of flavors, textures, and dietary considerations.

Let's cook with our recipes!

VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)

Vegan Tomato-Rosemary Scones (With Gluten-Free Option) image

I got hooked on these at my local Whole Foods bakery and then was ecstatic to find the recipe in Isa Chandra Moskowitz's book, Vegan Brunch. The best part is that I can now make them gluten free for my husband! I hope you enjoy these savory scones as much as we do. They're divine with some melty Earth Balance Buttery Spread or Tofutti Better Than Cream Cheese.

Provided by Prose

Categories Breads

Time 25m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour (OR Bob's Red Mill Gluten-Free All-Purpose Baking Flour plus 1 teaspoon xantham gum)
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 (14 ounce) can tomato sauce (about 1 1/2 cups)
1 teaspoon apple cider vinegar
2 tablespoons fresh rosemary, chopped (about 4 sprigs)

Steps:

Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
In another bowl, combine wet ingredients and rosemary.
Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.

VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES

Vegan, Gluten-Free Buckwheat Pancakes image

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.

Provided by Prose

Categories Breakfast

Time 25m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup cornflour
2 tablespoons tapioca flour (or cornstarch or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract

Steps:

Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7

Tips:

Opt for high-quality ingredients: Use organic, ripe tomatoes for the best flavor. Choose fresh rosemary and a flavorful olive oil.
Chill your scones before baking: This helps the scones rise evenly and prevents them from spreading too much.
Don't overwork the dough: Overworking the dough will make the scones tough. Mix just until the ingredients are combined.
Bake the scones until they are golden brown: This ensures that they are cooked through and have a slightly crispy exterior.
Serve warm with your favorite toppings: Enjoy the scones fresh out of the oven with butter, jam, or honey. You can also add a dollop of whipped cream or a sprinkle of powdered sugar.

Conclusion:

These vegan tomato rosemary scones are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or snack time. They are packed with flavor and have a light and fluffy texture. With a few simple tips, you can create the perfect scones every time. Whether you are following a vegan diet or simply looking for a healthier alternative to traditional scones, this recipe is sure to please. So next time you are in the mood for a tasty and satisfying snack, give these scones a try!