Ingredients
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11⁄2 cups (180 g ) whole Wheat Pastry Flour
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½ cup (60 g) Barley Flour
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½ cup (70 g) whole Spelt Flour
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1⁄4 cup (28 g) minced sun-dried Tomato
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1⁄4 cup (28 g) chopped Kalamata Olives
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2 tablespoons (20 g) minced Onion
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1 tablespoon plus 1 teaspoon (12 g) minced Capers
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1 tablespoon (3 g) minced fresh Basil
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2 teaspoons Baking Powder
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1⁄2 teaspoon Baking Soda
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1⁄2 teaspoon fine Sea Salt
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3⁄4 cup (180 ml) unsweetened plain Vegan Milk
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1⁄4 cup (60 g) unsweetened plain Vegan Yogurt
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3 tablespoons (45 ml) Olive Oil
Directions
Packed with salty olives and sweet, sun-dried tomatoes, these savory scones are tender and light. in winter, we serve them with minestrone soup; in summer, with gazpacho or salads. no matter the season, you’re sure to find plenty of opportunities to put these on your menu. Or in your lunch bag.
Steps
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1
Done
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Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat a baking sheet with cooking spray. |
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2
Done
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Stir together the flours, sun-dried tomatoes, olives, onion, capers, basil, baking powder, baking soda, and salt in a medium-size bowl using a fork. |
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3
Done
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Stir together the milk, yogurt, and oil in a small bowl. Pour into the flour mixture and stir together. Scoop 1⁄3 cup (75 g) onto the baking sheet and lightly pat down. The scone should be about 1-inch (2.5 cm) thick and 3 inches (7.5 cm) across. Repeat with the remaining batter to form a total of 6 scones. Bake for 18 to 22 minutes, until lightly browned. Cool on a wire rack, and serve warm. |
