Tomato & Basil Scones
Savoury vegan scones flavoured with tomato paste, sun-dried tomatoes and herbs, using nutritional yeast for a cheesy flavour and vitamin B12.
Ingredients
| 250 g | self raising flour | |
| pinch | salt | |
| 60 g | olive spread | |
| 2 tbsp | 30 ml | tomato paste |
| 2 tbsp | 30 ml | nutritional yeast |
| 1 tsp | 5 ml | dried basil |
| 1/2 tsp | 2.5 ml | cayenne pepper |
| 1/2 tsp | 2.5 ml | smoked paprika |
| 3 | sun-dried tomatoes | |
| — | water to bind | |
| 1 | tomato | |
| — | basil leaves to serve |
Instructions
- In a large bowl, mix the flour and salt and work in the olive spread and tomato paste using your fingertips until the mixture resembles fine breadcrumbs.
- Add the nutritional yeast (for a cheesey flavour and for vitamin B12), the herbs and spices, and the finely chopped sun-dried tomatoes.
- Combine the dough into a ball using small amounts of water, a little at a time, just enough to bring it together. If it's too sticky, add a little more flour.
- Roll the mixture on a floured surface to a thickness of about 2-3cm. Transfer to a lined baking sheet and top with a thin slice of tomato.
- Bake at 180°C for about 15-20 mins until golden. Cool on a wire rack and serve with a scattering of fresh basil leaves.