Saturday, June 28, 2014

Spicy Oven Roasted Tomato Scones

My daughter hates tomatoes, so I only cook with them when she's not around (or I use tomato paste/sauce which she doesn't mind). Since she's at camp, the idea for this savory tomato-laden scone came to mind as I was thinking about what to make for breakfast this morning.

This one is SUPER good!! I asked Aaron how it was and he said "It was excellent. You should sell those." :) They're not terribly healthy - they're scones - but they're so satisfying that when paired with a serving of veggie sausages, one is enough! The list of ingredients is long, but it really comes together quickly!

1 TBS flax meal + 3 TBS warm water, whisked together in a small bowl and set aside
2 cups flour
1 TBS baking powder
1 TBS sugar
1/2 tsp salt
1.5 tsp garlic powder
1/2 tsp onion powder
1.5 tsp red pepper flakes (use less if you're not into spice)
1 tsp jalapeno flakes (optional - adjust for preferred level of spice)
1 tsp cracked black pepper
2 tsp dried basil
1 pinch ground fennel or pizza seasoning
5 TBS Earth Balance (or other vegan margarine)
1/2 cup Kirkland Oven Roasted Tomatoes (from Costco - this is what I used) or sun dried tomatoes packed in oil, chopped into little pieces
1/2 cup plain soymilk

Preheat your oven to 400 and get a baking sheet ready (I use parchment for anything that goes in the oven under 420 degrees).

In a large bowl, add the flour, baking powder, sugar, salt, and all of the herbs and spices (garlic to fennel). Mix it well, then cut in the margarine using a pastry blender or forks until it looks pebbly. Add in the tomatoes, the flax/water combo, and the soymilk and mix - you'll probably need to use your hands to get it to mix fully. Then knead it for a minute. Form into a circle on the baking sheet, then cut it like it's an 8-slice pizza. Put it into the oven for 15-18 minutes, then serve hot.

per scone
Calories: 204
Fat: 9.4 g
Carbs: 26 g
Fiber: 2.1 g
Sugars: 3.6 g
Protein: 4.3 g
Vitamin A: 2%
Vitamin C: 5%
Calcium: 4%
Iron: 8%

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