Yield: 8 big scones
Specialty ingredients: nutritional yeast, apple cider or coconut vinegar, vegan butter (I prefer Earth Balance original spread)
Scones are one of my favorite items to prepare because you can pretty much throw whatever toppings you’re craving into the dough, shape a sloppy ball, and bake it. If the dough recipe is right, then the texture is fluffy, buttery, and full of flavor in every bite. Don’t let past negative scone experiences stop you from making these!
I love these Pesto scones because the pesto serves as the perfect underlying flavor. With the addition of the marinated mushrooms, olives, and sundried tomatoes, each bite has some garlic, some saltiness, some sweetness, and just a little tang.
These make for the perfect instant breakfast, or to-go beach snack. Top with cream cheese or dip in marinara for a fully fun time!
First, prepare Mushrooms:
2 cups Crimini mushrooms, diced into bite size pieces
3 tbsp olive oil
1 tbsp tomato paste
3 small garlic cloves, crushed (or 1 big clove crushed)
1/2 tbsp water
1/2 tsp salt
1/2 tsp black pepper
Red pepper flakes, dash
Toss all the above ingredients together until mushrooms are completely coated. Cover with plastic wrap and microwave for one minute. Or, cook on medium heat on a frying pan for about 4-5 minutes. You don’t want to completely cook them, but you want to kickstart their marinating process.
Then, prepare Pesto:
1/2 cup whole, raw walnuts
1 cup packed basil
4 tbsp olive oil
1 garlic clove, crushed
2 tbsp nutritional yeast (or a vegan parmesan)
3/4 tsp balsamic vinegar
1/2 tbsp lemon juice
In a food processor, pulse above ingredients together until mostly smooth. Scrap down sides of bowl to make sure all walnut pieces are blended.
Now, prepare Scone Dough:
1 3/4 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup full fat coconut milk
1 1/2 tbsp apple cider vinegar or coconut vinegar
3/4 cup cold vegan butter, cubed
1/2 cup pesto (recipe above)
1 tbsp sugar
2 tbsp baking powder
1/2 tsp baking soda
3/4 cup sundried tomatoes, chopped
3/4 green olives (or your fave olive), halved
Marinated mushrooms (recipe above)
3 tbsp olive oil
1 clove garlic, crushed
Suggested toppings: cream cheese, ricotta, marinara sauce
1.) Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2.) In a medium bowl, whisk together the coconut milk and vinegar until it’s frothy. Set aside. This acts as the buttermilk.
3.) In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.
4.) Add the cubed butter to the flour mixture. Use your fingers to cut the butter into the dough, until it resembles a course meal.
5.) Add in the pesto. Using your hands again, incorporating the pesto until it’s fully combined into the dough.
6.) Pour the buttermilk into the pesto meal. Using a rubber spatula, gently stir until *just* combined.
7.) Add the olives, mushrooms, and sundried tomatoes. Gently, fold them in using a rubber spatula. Don’t mix, just fold in about two or three times.
8.) Coat hands with flour, and form scones. I grabbed a big handful of dough and shaped it, mainly stuffing any olives, tomatoes, or mushrooms to make sure they baked into the scone. Place on baking sheets, I did 6 scones on one pan, and then the remaining 2 on the other.
9.) Using a small frying pan, heat olive oil on medium heat with crushed garlic. Heat for about two minutes.
10.) Spoon about 1/2 teaspoon of the olive oil and garlic onto each scone. Sprinkle on vegan parmesan, nutritional yeast, or breadcrumbs.
11.) Bake scones for 13-15 minutes, or until golden browned. Flip scone over to check if the bottom is baked evenly, if needed. Remove from oven, and transfer to cooling rack, or serve right away.