Savory Garden Vegetable Scones
Vegan, Soy Free
Serves 10-12 (Depending on the size of the scones you make)
Prep time: 30 minutes
Bake time: 15-18 minutes
1 small red bell pepper
1/2 yellow onion
1 cup of baby spinach
1/2 cup sundried tomatoes (no oil)
1 cup organic pastry flour
1 cup organic whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp garlic powder
1/2 tsp salt
1/4 cup coconut oil
1 tsp Dijon mustard
1 cup organic almond or soy milk
1 flax egg (1 tbsp ground flax + 3 tbsp water- let soak for 5 mins)
Heat oven to 400F
Chop and sauté all veggies in 1tsp olive oil (except for sundried tomatoes and spinach) until soft- about 5 minutes.
Mix all dry ingredients together. Add coconut oil and mix with hands until crumbled. Add all veggies to dry ingredients and lightly mix together.
In a separate container mix all wet ingredients, including flax egg. Add wet ingredients to dry and stir until combined. Drop large spoonfuls onto baking sheet...there should be anywhere from 10-12, depending on how big you make your spoonfuls.
Bake for 15-18 minutes until light golden brown. Serve warm!