Sweet scones are always nice but sometimes a savory one can put that simple Sunday brunch over the top. I recommend serving these with some butter on the side as a nice accompaniment to a fluffy western omelet or a cheese quiche. These sun dried tomato and caramelized onion scones remind me of focaccia. They are tender and healthier with less flour and fat than traditional scone recipes.
Sundried Tomato and Caramelized Onion Scones
3/4 cup cold almond milk
1 large egg, beaten
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup garbanzo bean flour
1 tbsp baking powder
3/4 tsp kosher salt + 1/4 tsp
1 tbsp italian herb seasoning blend
1/4 cup chilled light butter (must be cold), cut into small pieces
1/3 cup finely chopped carrot
1 cup onions
1 tsp sugar
1 tsp cider vinegar
2.25 oz sun dried tomatoes, chopped
1.5 tbsp. chopped basil leaves
·Make the caramelized onions by heating 1 tsp of olive oil in a pan and adding the onions, sugar and cider
vinegar. Let cook on low for 6 mins and add the 1/4 tsp salt. Cook for a remaining 9 mins on low until brown.
Set aside to cool.
·Preheat the oven to 375°F. Combine the almond milk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
· Combine the flours with the baking powder, italian herb seasoning blend and 3/4 tsp salt, in a large bowl,
stirring with a whisk.
· Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse
meal. Gently fold in the carrot, sun dried tomatoes, onions and basil. Add milk mixture, stirring just until
moist, without overworking the dough. The dough will be very sticky so do your best with the kneading.
·Place sticky dough onto the baking sheet and knead lightly four times with floured hands. Form dough into
an 10-inch circle onto the baking sheet, about 3/4" thick, you may need to sprinkle a little more flour on top if it's too sticky.
· Bake until golden, about 30 minutes, depending on your oven. Let sit for 15mins before cutting into 12 wedges and serving.
*Notes: The dough will be sticky so your best bet is with floured hands to just press in gently into a circle directly on the baking sheet.