A couple weeks ago, Nora from Pride & Vegudice responded to a Facebook status I'd posted about having too much free time one weekend. She insisted that I use my plan-less weekend to make the Tomato Rosemary Scones from Vegan Brunch. Though I ended up not having time to make the scones that weekend, I finally heeded her advice the past Sunday night:
I've been eating these magnificently awesome scones for breakfast every day this week with a tall glass of So Delicious Coconut Milk and a side of iced green tea. These are so amazingly good!
Even my omni boyfriend (who's vacationing in Memphis for a week ... he lives three hours away) loves 'em. He's been dipping into my stash of frozen scones ... much to my chagrin. But at the same time, I'm happy that he likes vegan food. I always freeze half a batch of any baked breakfast good and then thaw them out the night before I plan to eat them, that way they're still oven-fresh.
These are bready enough for breakfast, but savory enough to eat with dinner. And the texture couldn't be better. Isa has truly mastered the scone with this recipe. After the Vegan Brunch tofu omelet, I think this scone recipe is my second favorite I've tried thus far.