Usually the recipe calls for rosemary, but I had some ramps left over and used them instead.
Vegan and Ramp Scones
Adapted from the book Vegan Brunch by Isa Chandra Moskowitz
Yield: 8-12 scones depending on how you slice them
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 fourteen-ounce can tomato sauce (about 1 1/2 cups)
1 teaspoon apple cider vinegar
2 tablespoons fresh chopped ramps (or rosemary, chives, etc)
Directions:
1. Preheat the oven to 400 degrees F. Place baking stone in oven to heat up with it, or grease a baking sheet.
2. In a large mixing bowl, combine the flour, baking powder, sugar, salt and pepper.
3. Measure the olive oil into a large measuring cup (3 cups or larger) and whisk in the tomato sauce, vinegar and rosemary. You can mix it all directly in the measuring cup, so you don’t have to dirty up another dish.
4. Make a well in the center of the flour and add the wet ingredients. Gently mix, using a wooden spoon. 5. Once the batter is loosely holding together, lightly flour a clean work surface and turn your dough onto it. The dough is very sticky. Gently knead until a soft dough forms; it’s important not to over-mix it or it will become gummy. (To give you an idea of what it should look like, some patches of flour are great.) If the dough seems sticky, add a little flour as you knead, until it’s easier to work with. Keeping your hands floured will help too.
5. Remove the pizza stone from the oven and place on thick pot holders. Or, just use a baking sheet. Form a disk of the dough on the center of your stone or pan and flatten to desired thickness. Slice the dough with a wet knife into 8-12 wedges.
6. Place scones on a baking sheet and bake for 14 to 16 minutes; the tops should be firm. Remove the scones from the oven and let cool a bit on a plate or cooling rack. Serve either warm or at room temperature.
No comments:
Post a Comment