VeganMoFo 2013 #18 – Vegan Italian Brunch Scone Cups [Repost]

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

  1. Preheat oven to 400 degrees. Prepare muffin tins with baking cup liners.
  2. 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)
  3. Next, add the egg replacer, “buttermilk” and maple syrup and combine until just wet
  4. Fold in “cheese,” nutritional yeast, tomatoes, figs and spices
  5. 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.
  6. 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
  1. In a small bowl, stir apple cider vinegar into soy milk
  2. Let it sit 5-10 minutes before using in a recipe

One Reply to “VeganMoFo 2013 #18 – Vegan Italian Brunch Scone Cups [Repost]”

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