Vegan Rosemary Scones at Bella Brook's Tavern

Welcome to Bella Brook's Tavern, the Tavern of Hope. Please let me treat you to these homemade scones.

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Vegan Rosemary Scones Recipe

Yield: 12 scones

Ingredients:

- 2 cups all-purpose flour

- 1 teaspoon baking powder

- Pinch of salt

- 1/2 teaspoon sugar

- 1 1/2 tablespoons dried rosemary, finely chopped

- 1/3 cup vegetable oil

- 1/3 cup + 2 tablespoons unsweetened plant-based milk (such as almond milk, soy milk, or oat milk)

Instructions:

1. Preheat your oven to 160°C (320°F). Prepare a baking sheet lined with parchment paper.

2. In a large mixing bowl, add the all-purpose flour, baking powder, salt, and sugar. Add the dried rosemary to the flour mixture and stir until well combined.

3. Create a well in the centre and pour in the oil and plant-based milk. Use a spatula or wooden spoon to gently mix the wet and dry ingredients until a soft dough forms.

4. Once the dough has come together, turn it out onto a lightly floured surface. Gently knead the dough a few times until it becomes smooth.

5. Using a rolling pin, roll out the dough to about 1.5 cm (0.6 inches) thickness. Using a round cutter with a diameter of 3-4 cm (about 1.2-1.6 inches), cut out scones from the dough. Place the cut scones onto the prepared baking sheet, leaving a little space between each one.

6. Gather any remaining dough scraps and gently reshape them to cut out more scones until all the dough is used.

7. Optional: brush the tops of the scones with a little extra plant-based milk for a golden finish.

8. Place the baking sheet in the preheated oven and bake the scones for 12-15 minutes, or until they are lightly golden on top and cooked through.

9. Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly before serving.