Indulging in the world of vegan baking has never been so satisfying, and this savory vegan scone recipe is a testament to the delicious possibilities that plant-based ingredients offer. Crafted with the perfect blend of wholesome oat flour, nutrient-rich Maca root, the intense sweetness of sun-dried tomatoes, and the aromatic essence of fresh rosemary, these scones redefine the meaning of guilt-free indulgence. Each bite is a harmonious marriage of flavors, a symphony of textures, and a celebration of nature’s bounty. Whether you are a dedicated vegan or simply seeking a delectable alternative to traditional scones, this recipe promises to delight your taste buds and elevate your culinary adventures to new, plant-powered heights. Get ready to embark on a flavorful journey that proves that vegan delights can be just as, if not more, scrumptious than their non-vegan counterparts.

vegan recipe. Savory scones with sundried tomatoes and rosemary.

It calls for a chia egg…which is simple to make. Here is my chia egg recipe. In a small bowl add 2 Tbs Chia Seeds to 1/3 Cup Almond Milk. Set aside for 5 minutes. Scroll down for my easy scone recipe.

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Scone Ingredients:

Chia Egg
1 cup oat flower
1-1/2 Tbsp of maca root powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. sea salt
1/4 cup of maple syrup
1/4 cup olive oil
1/4 cup sun dried tomatoes diced
1/2 Tbsp fresh rosemary. Use less if dried.
1-3/4 cups rolled oats

Scone Recipe:

1. Preheat oven to 350°F. Line 1 baking sheet with parchment paper.

2. Prepare chia egg. In a small bowl add 2 Tbs Chia Seeds to 1/3 Cup Almond Milk. Set aside.

3. In a medium bowl, combine the oat flower, maca root powder, baking powder, baking soda, cinnamon and sea salt.

4. In the chia egg, add in maple syrup and olive oil. Mix until completely combined

5. Slowly add the chia egg to dry ingredients while mixing on low speed until completely incorporated.

6. Add in sun dried tomatoes and fresh rosemary.

7. Fold in oats. Using hands fully incorporate the ingredients. Seperate into 6 sections. Form triangles and place on cookie sheet.

8. Bake for 12-15 minutes. Top with sun dried tomato and, if desired, drizzle with 1/2 tsp olive oil.

Serves 6

vegan recipe. savory scones made with sun dried tomatoes and rosemary

My savory sun dried tomato scones are perfect for brunch. And left overs keep for up to 5 days. Make a couple of batches and save some for a quick heart-healthy breakfast for the upcoming week…or make it a lunch and serve them with one of my soups. Click below for recipes.

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