Tuesday, August 31, 2010

"Pepperoni" Pizza Scones with Spicy Tomato Dipping Sauce

So I finally got around to making the vegan pizza scones that I mentioned a few weeks ago. And boy let me tell you: these did NOT disappoint. The final recipe is truly a hodge-podge of various scone recipes adapted and bastardized into this lovely form:

I have never baked my own scones before and I have to say that they are a lot easier than I had anticipated. I will admit that time is a factor when making these but the rewards are completely worth it. Yum!

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Vegan Pepperoni Pizza Scones with Spicy Tomato dipping sauce:
Yields 8 large slices

3 cups of all purpose flour
1 tsp salt
1 tbsp baking powder
2 tbsp freshly cracked black pepper
1 tsp Italian seasoning
1/4 teaspoon garlic powder
1/2 cup chilled nondairy butter, cubed
1 1/2 cups shredded nondairy cheese (I used Daiya mozzarella)
4 green onions, thinly sliced
1/2 cup vegan pepperoni, diced
3/4 cup Vegan Buttermilk + 1/4 cup (recipe below)
Vegan Egg-wash (recipe below)

Preheat the oven to 375 degrees F.

In a large bowl sift together the flour, salt, pepper, Italian seasoning and garlic powder. Gradually add the cold butter and mix until the texture starts to feel crumbly.

Add the pepperoni, onions and 3/4 cup of buttermilk. Mix the dough by hand while adding a as much of the extra buttermilk as needed 1 tablespoon at a time or until the dough is pliable. Be careful not to overwork the dough as it will become light and tender when you bake it.

Place the dough onto a floured surface and pat into a ball. Roll the dough into an 8 inch circle that is about 1/2 inch thick. Using a pizza cutter, slice the dough into 8 sections.

Place the slices onto on ungreased baking sheet and lightly brush the tops of each with the egg wash mixture.

Bake for 20 minutes or until the edges become brown and the center is no longer wet. Remove from the oven and let the scones cool for 5 minutes before transferring to a wire rack.

Serve immediately with Spicy Tomato Dipping Sauce.

Vegan Buttermilk

1 tbs lemon juice
1 cup nondairy milk (I used almond milk)

In a small bowl whisk together the ingredients. It should curdle just slightly. Allow mixture to sit for 10 minutes before using.

Vegan Egg-wash

1/2 tsp cornstarch

In a small microwaveable bowl, mix the cornstarch with a small amount of water until it thickens. Add 1/2 cup water and whisk briefly.

Place bowl in the microwave for roughly 1 minute.

Spicy Tomato Dipping Sauce

15 oz Organic Tomato Sauce (or 1 can)
1 tbsp Basil Olive Oil (regular olive oil works too, but I *heart* the flavor of Basil Olive Oil)
1/2 tsp Italian Seasoning
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1/4 cup vegan pepperoni, diced

In a small saucepan, briefly heat the tomato sauce and olive oil while gradually incorporating the spices.

Add the pepperoni just before you remove the sauce from the heat.

Serve immediately.

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I just love how scones are so totally portable! They are a grab and go lunch and the possibilities for both savory and sweet scones are boundless. I will definitely be trying my hand at some other variations in the near future. Any suggestions?

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