Savoury Tomatoes with Scone Topping - alive magazine

Ingredients

• 1 1/2 Tbsp (30 ml) extra-virgin olive oil
• 1 bulb fennel, cored and thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 3 lb (1.5 kg) grape or cherry tomatoes
• 3 tsp (15 ml) balsamic vinegar
• 1/8 tsp (0.5 ml) sea salt
• 1 tsp (5 ml) dried thyme
• 1/2 tsp (2 ml) ground black pepper
• 2 cups (500 ml) organic wholewheat flour or gluten-free plain flour
• 3 tsp (15 ml) baking powder
• 1/2 tsp (2 ml) bicarbonate of soda
• 1/4 cup (60 ml) vegan butter, cold
• 1 1/2 cups (350 ml) unsweetened, plain soy milk
• 3 tsp (15 ml) apple cider vinegar
• 1/4 tsp (1 ml) mild smoked or regular paprika