Several weeks ago, I had an amazing scone at Body and Soul bakery stand at the farmer's market. This was a carrot celery scone that was round, not triangular, and dotted with carrots and celery in the middle. I loved it so much that I tried to get it again in subsequent weeks, but one week they were out, and then the next they had it on sale but I didn't have cash on hand...you get the idea. So I set out to make my own version, adding my favorite herb ever--dill!
These savory vegan carrot dill scones are flaky and moist at the same time, and deliciously flavorful. They're the perfect side to a bowl of warm soup, or as an afternoon snack. Indulge your scone obsession with these pretty treats--bon appetit!
YIELDS
6 scones
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup vegan butter
- 2/3 cup unsweetened non dairy milk
- 1 small carrot, chopped
- handful fresh dill, chopped fine
Directions
1. Heat oven to 400* F.
2. Peel and finely chop the carrot. In a saute pan, add a teaspoon of olive oil and bring to medium heat. When the oil is hot, add carrots and saute, lightly stirring, for 3-4 minutes.
3. In a large bowl, combine flour, baking powder, onion and garlic powder, salt, and nutritional yeast. Sift through with a fork.
4. Add vegan butter, cutting it into small pea-sized pieces.
5. Add non dairy milk and chopped dill, and mix together to form a dry and slightly crumbly dough. If it is too dry, add just a splash of milk.
6. Place a parchment paper on a baking sheet. Form the dough into 6 round discs, denting the middle slightly. Spoon carrots into the center.
7. Bake in the oven for 14-20 minutes. Enjoy!
More savory vegan bread recipes: GF Spicy Cornbread Muffins
GF Oregano Garlic Bread
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Photo: Peaceful Dumpling
GF Oregano Garlic Bread
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