Savory “Kitchen Sink” Scones

Seriously, these scones have EVERYTHING, hence the “kitchen sink” reference.  I kind of got carried away.

..And, for good reason.  Because they’re good.  I served these alongside a bowl of some really awesome roasted garlic soup.  So.  Good.

Savory Kitchen Sink Scones
Savory Kitchen Sink Scones
Savory "Kitchen Sink" Scones
Savory “Kitchen Sink” Scones
Savory "Kitchen Sink" Scones.  Don't forget to brush tops with oil, "butter," or "milk," prior to baking.  Otherwise, they'll look like this.
Savory “Kitchen Sink” Scones. Don’t forget to brush tops with oil, “butter,” or “milk,” prior to baking. Otherwise, they’ll look like this.

Savory Scones

Cooking spray or any mild-tasting oil (for sautéing)
2 Tablespoons minced red onion
2 Tablespoons minced red pepper
1 Tablespoon raw sunflower seeds
1 and 1/2 cups flour (I used whole wheat, but you could also use spelt or all-purpose here)
2 Tablespoons ground chia seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
3 Tablespoons oil (I used coconut)
3 black olives, pitted and minced
a handful of shredded “cheese” (I used a vegan cheddar blend)
2/3 cup “milk
1 teaspoon apple cider vinegar
1/2 teaspoon adobo seasoning
pepper, to sprinkle

Directions: Place a small skillet over medium high heat.  Lightly grease with cooking spray or oil.  Add onion and pepper to skillet.  Saute until veggies are tender.  Empty contents of skillet into a small bowl.  Do not turn off the stove; you need the heat for the next ingredient 🙂

Add sunflower seeds to skillet and cook, shaking the skillet often, until the seeds are fragrant and lightly browned.  Basically, once you hear one or two pop, they’re ready.  Other than that, watch them very closely to notice a light browning and fragrance.  Be careful not to burn.

AND now, turn off the stove.  Empty toasted seeds into small bowl with onion-pepper mixture.  Allow to cool.

Meanwhile… mix flour, chia seeds, salt, and baking soda together in a large mixing bowl.  Cut oil into flour mixture until it resembles pea-sized coarse crumbs.  In a small mixing bowl (or 1 cup measuring cup), add the milk and the vinegar.  Allow to sit for 5 minutes to sour.  Sounds gross, but basically you’re making a vegan-ized version of buttermilk.  Only… without the cow.

Pour “buttermilk” into flour mixture.  DO NOT MIX YET.  Add remaining ingredients (along with the onion-pepper-seed mixture) to flour.  Sprinkle with adobo seasoning and pepper.  AND NOW… STIR well.  Divide into 6 pieces.  Grease a muffin pan with cooking spray or oil and place one piece of dough in each muffin cup.  If you have a 12 cup muffin pan (like the rest of the world) only half will be filled.  The rest will remain. Empty.  And nameless.  And forgotten.  For now.

WAIT!?!?!?!!  YOU FORGOT SOMETHING!  DON’T BAKE YET!

Brush tops of scones with a little bit of melted “butter” or oil for a harder crust OR “milk” for a softer crust.  All three options help to avoid the matte finish you see in the pictures (above).

NOW: Heat oven to 375 degrees.  Bake for 15-20 minutes, or until golden brown.

Makes: 6 scones

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