Sundried tomatoes, kalamata olives and basil scones

The really cool thing about scones is that they can be salty! It is rather rare in the field of pastry to go out of the sweet and this is what makes the scone special. Sweet snacks dominate, so this recipe comes to the rescue!


Makes 8 scones


Ingredients


2 cups all-purpose flour

2 teaspoons of baking powder

1 tablespoon of sugar

1/2 teaspoon of salt

1/2 cup of nutritional yeast

1 teaspoon of black pepper

1/2 cup of soy milk

1 tablespoon of apple cider vinegar

1/2 cup cold vegan margarine

1/2 cup kalamata olives, roughly chopped

1/2 cup sundried tomatoes (about 10 pieces), roughly chopped

About ten basil leaves, chopped

1 tablespoon of soy milk (to brown)



Directions


Preheat the oven to 400F.


Line a baking sheet with parchment paper and set aside.


In a large bowl, combine the flour, baking powder, sugar, salt, nutritional yeast and pepper. In a second bowl, combine milk and apple cider vinegar. Let it curdle into buttermilk while you continue to the next step.


Break the margarine into pieces in the flour mixture. Using a dough cutter or two butter knives, cut the margarine into the flour until the mixture has a sand like texture and there are no more lumps. Add the buttermilk mixture, 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, only that everything is 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 the milk and bake for about 20 minutes.


Store for up to a week in an airtight container at room temperature.

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© 2020 par Marie-Michelle Chouinard