Tomato and Kale Scones with Maple Tempeh

Scones are my enemy. I do not put this lightly. Let me be clear: I have NEVER truly successfully baked a good batch of scones.

So, why not post a recipe of my world class savory scones?!

I base this on Isa's basic scone recipe from Vegan with a Vengeance. It makes roughly a baker's dozen.

3 C all-purpose flour
2 T baking powder
1/4 C sugar
1/4 tsp salt
1/3 C vegetable oil
1/2 soy creamer (or rice or soy milk)
3/4 C almond milk plus 2 tsp apple cider vinegar
1 tomato, chopped
1 C kale, chopped
1/2 package tempeh
1 T pure maple syrup
1/2 T brown sugar

First, prepare your tempeh. In a small saucepan, heat the sugar in the maple syrup over low heat until the sugar dissolves. Crumble in the tempeh, and mix until all the tempeh is fully coated. Remove from heat and let cool. Preheat your oven to 400 and lightly grease a cookie sheet.

In a large bowl, whisk together the flour, baking powder, sugar and salt. If your tempeh is fully cooled, stir in the tempeh, tomatoes and kale. Next, add the oil, soy creamer and almond milk. Mix until just combined. The dough, apparently, according to Isa, should not be sticky.

Drop by 1/4 cupfuls onto the cookies sheet and pat down the tops a little to round them out, because aren't they so cute? Bake 14-16 minutes, "until slightly browned on the bottom and firm on the top."

If you find a way to magically make them beautiful, let me know! Because... well. Yeah just let me know.