It’s Sunday! Time to get your brunch on, as we share a recent recipe we pulled together this summer. Now that I think about it, this would have been really nice with a nice balsamic reduction or a side of marinara sauce! Mangia!
I like experimenting with baking. I get to be a mad scientist with flavors and techniques. It’s quite fun, especially on a quiet Sunday listening to some 80s post-punk or some 60s free jazz.
Last Sunday, I had this strange craving for pizza, but not really pizza. I wanted something cheesy, but not melty and not saucy. So, I decided to do a take on pizza with a scone. Then I said, how about I made a scone-like cupcake. I was really reaching and coming up some ideas. What I ended up with was a Italian-flavored scone that was great for brunch with a mixed green salad or just to have on the go for a weekday morning breakfast.
May I present to you…my latest kitchen creation…
Vegan Italian Brunch Scone Cups
Source: Mac Wanting a Pizza, but not really, for Breakfast
Makes 12-16 cups
- 2c flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 stick vegan margarine, chilled
- Egg replacer equivalent to 1 egg
- ½ c. “buttermilk” (recipe below)
- ¼ c. maple syrup
- ½ c. your favorite vegan shredded “cheese”
- 1 Tbsp nutritional yeast
- ½ c. chopped tomatoes
- ½ c. chopped dried figs
- ¼ c. chopped fresh basil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cumin
- Preheat oven to 400 degrees. Prepare muffin tins with baking cup liners.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Cut in vegan margarine and work it into the flour mixture until it resembled small pebbles. (If you have a pastry cutter, it would be the perfect time to use it)
- Next, add the egg replacer, “buttermilk” and maple syrup and combine until just wet
- Fold in “cheese,” nutritional yeast, tomatoes, figs and spices
- Using a cookie or ice cream scoop, fill baking cups 2/3 of the way. Place in oven to take 15-20 minutes or until lightly golden. Use a toothpick as a tester. If toothpick comes out clean, scone cups are ready.
- Optional: Drizzle some balsamic vinegar and olive oil on top or on the side before serving
How to make “Buttermilk?” Below is the recipe, which yields 1 cup. I just halved it for the scone cup recipe.
- 1 (scant) c. unsweetened soy milk
- 1 Tbsp. apple cider vinegar
- In a small bowl, stir apple cider vinegar into soy milk
- Let it sit 5-10 minutes before using in a recipe