Savory Rosemary–Black Pepper Scones from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recip

Name: Savory Rosemary–Black Pepper Scones from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recip
Total time: 30 min
Ingredients: ¾ cup (180 ml) almond milk; 3 tablespoons solid coconut oil (OF: 3 tablespoons pureed white beans or tahini); 1 tablespoon fresh lemon juice; 2 tablespoons minced fresh rosemary; ¾ cup (60 g) old-fashioned rolled oats; 1 cup (150 g) whole wheat flour; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon baking powder

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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 fo...

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Ingredients

¾ cup (180 ml) almond milk
3 tablespoons solid coconut oil (OF: 3 tablespoons pureed white beans or tahini)
1 tablespoon fresh lemon juice
2 tablespoons minced fresh rosemary
¾ cup (60 g) old-fashioned rolled oats
1 cup (150 g) whole wheat flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon baking powder