Crispy Tofu Tacos with Southwestern Cauliflower Rice (GF, DF, Vegan, Vegetarian)

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One Pan Tomato, Kale & Olive Pasta (GF, Vegan, Vegetarian)

October 5, 2017

Savory Whole Wheat, Cheddar & Pumpkin Scones (Vegetarian, Vegan Friendly)

October 5, 2017

Here I go again with my scones (did you get my Whitesnake, circa 1982 reference?)! Ok I’m just embarrassing myself and now I have that song stuck in my head. Ever since making Ahsley’s AKA @thefitmittenkitchen Whole Wheat Vegan Pumpkin Scones last week, I’ve been obsessed with making scones.

Last year I remember seeing scones all over Instagram, pinning each one to make at a later date.  Well that date never came until last week.  Better late than never, ay?  I posted a photo on Insta of the ones I made, saying that my husband wouldn’t even eat them, since he’s more of a savory > sweet person.  I had so many requests from you guys to make a savory version that I knew I had to tweak Ashley’s recipe and make a savory one.

Subtle hints of pumpkin, cheese and dried herbs make these scones irresistible!

Coincidentally, Ralph’s Grocery (#AD) asked me to create a recipe for them using pumpkin (’tis the season!) so I knew I had to combine pumpkin and my new found love for making scones.  If you’ve never made scones before, don’t be scurred.  The dough comes together in 10 minutes and in less than 30 minutes,  you’ll have delicious, beautiful, and professional looking scones straight from your oven.

Scone Dough

1 T all purpose seasoning (I used Primal Palate’s Garlic and Herb seasoning

1/2 t cayenne pepper

2 T ground flax seed

2 cups white whole wheat flour (you may sub a gluten free 1-1 flour, I like Bob’s Red Mill Brand)

2 1/2 t baking powder

3 T parmesan cheese divided (you will need 2 T for the dough + 1 T to sprinkle on top)

1/2 cup grated sharp cheddar (sub vegan if needed)

*1/3 cup coconut oil (FROZEN) also see note below- use refined coconut oil if you like, for no coconut  flavor

1/3 cup + 2 T coconut milk

Topping Ingredients:

1 T ghee or butter melted (you may sub vegan if needed)

2 T Gomasio seasoning, Everything bagel seasoning, or even pumpkin seeds would work well here

1 T parmesan cheese

Preheat oven to 350F.

In a large bowl combine the first 7 ingredients.  Set aside.

Ashley’s recipe asks that you grate your frozen coconut oil, but I found it easier (and less painful) to throw the chunk of coconut oil into my high speed blender and crush it, using the ice crush setting.

If you don’t have a high speed blender, you can grate it, or use a food processor to create a sand like/pebble texture.

Next combine, the wet ingredients the pumpkin, the coconut milk, and the crushed/grated coconut oil in a separate bowl.

Pour the wet mixture into the dry mixture and kneed dough until it comes together.  It should be a sticky dough.  If it seems to wet, you can add a tablespoon more flour.  If too dry, you can add a tablespoon of coconut milk.

Form the dough into a flat circle (about 8 inches in diameter) and place on a parchment lined baking tray. Brush the dough with the ghee or butter and sprinkle on the gomasio, bagel seasoning, and parmesan cheese.

Cut the dough into triangles and they are oven ready!

Using a sharp knife, cut the dough into 8 triangles (shown above) and place in the oven for 15-17 minutes. Remove from oven and carefully separate the triangles. Place back in the oven for 10-15 minutes or until tops are golden brown and crusty.

Will keep in an airtight container for 3 days or in fridge for 5 days.  They taste best fresh from the oven, obviously, but can be reheated in the oven, toaster oven, or even microwave.

*freeze for at least one hour in a plastic bowl for easy removal