Rosemary Scones

I love scones! Don't you? What's not to love...butter, sugar, heavy cream and served with clotted cream! Add a dollop of raspberry jam and it's complete. While typically considered a 'sweet' they can also be a 'savory'.

I'd like to share a savory recipe that I have used over and over this past month, Savory Rosemary Scones. Not only awesomely wonderful, these scones are also healthier than the sweet scones. Serve with soup or stew, or even with a salad and you have a meal.

Savory Rosemary Scones
Makes 8

2 cups white-wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/3 cup olive oil
1/2 + 2 tablespoons soy milk
1 tablespoon finely chopped fresh rosemary

Preheat oven to 375F. Lightly oil a baking sheet or use parchment paper or a Silpat.

In a large bowl, combine the flour, sugar, baking powder and salt. Stir to mix. In a medium bowl combine the oil, soy milk and rosemary. Pour wet ingredients into the dry ingredients, stirring just until blended. Do not over mix.

Transfer dough to a lightly floured work surface and press dough into a 1-inch thick circle. Cut the dough into 8 wedges and place them on a prepared baking sheet.

Bake until golden brown, about 20 minutes. Cook for 5 minutes. Serve warm or at room temperature.

Note: You can also use regular milk or unflavored almond milk instead of soy milk. Additional rosemary can be added if desired.

Adapted from 1000 Vegan Recipes

Hope you enjoy these as much as my clients and I do!