Vegan Tomato Rosemary Scones with Gluten Free Option
Elevate your snack or breakfast routine with these irresistible Vegan Tomato Rosemary Scones, complete with a gluten-free option to accommodate all dietary needs. Packed with the savory goodness of finely chopped sun-dried tomatoes and fragrant fresh rosemary, these scones strike the perfect balance of flavor and texture. The recipe uses vegan butter and a simple almond milk-based “buttermilk” to ensure a light, flaky crumb without any dairy or eggs. Enjoy warm, golden-topped wedges fresh from the oven in just 35 minutes, thanks to a quick prep and bake time. Perfectly tender and flavorful, these scones make an excellent pairing with soups, salads, or a cozy cup of tea. Whether you’re gluten-free or not, these vegan scones are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour (use gluten-free all-purpose flour for GF option)
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 2 tbsp Fresh rosemary, finely chopped
- 0.5 cup Sun-dried tomatoes, finely chopped
- 0.5 cup Vegan butter, cold and cubed
- 0.75 cup Unsweetened almond milk (or any non-dairy milk)
- 1 tsp Apple cider vinegar
- 0.5 tsp Garlic powder
- 1 tbsp Olive oil (optional, for brushing)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Set aside for 5 minutes to create vegan 'buttermilk'.
In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder.
Add the chopped rosemary and sun-dried tomatoes to the dry ingredients, stirring to evenly distribute.
Using a pastry cutter or your hands, cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour the vegan 'buttermilk' into the dry mixture and gently fold together until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently shape it into a round disk about 1-inch thick. Avoid overworking the dough to ensure tender scones.
Using a sharp knife, cut the disk into 8 equal wedges like you would a pie, and transfer the pieces to the prepared baking sheet.
If desired, brush the tops of the scones lightly with olive oil for a golden finish.
Bake for 18–20 minutes or until the scones are firm to the touch and lightly golden on the edges.
Remove from the oven and allow to cool slightly on the baking sheet before serving. These are best enjoyed warm!
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 43.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 466 mg | 36% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4039 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
