Name: Savory Rosemary–Black Pepper Scones
Total time: 30 min
Yield: Makes: 8 scones
Ingredients: 3 tablespoons solid coconut oil (OF: 3 tablespoons pureed white beans or tahini); ¾ cup (180 ml) almond milk; 1 tablespoon fresh lemon juice; 1 cup (150 g) whole wheat flour; ¾ cup (60 g) old-fashioned rolled oats; 2 tablespoons minced fresh rosemary; ½ teaspoon baking powder; ½ teaspoon freshly ground black pepper; ½ teaspoon salt

Preparation info

Makes:
8
scones

Difficulty
Easy
Ready in
30 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Think of these scones as a quicker, healthier version of biscuits. You can serve them with a tofu scramble and Miso Gravy on weekends, or split in half and top with avocado and nutritional yeast for a quick breakfast. For dinner, serve them with French Onion Stew with Mushrooms, atop Pasta Marinara, or under Harissa Baked Tofu. Swap in different herbs t