Reacent Posts

Savory Rosemary, Fig, and Walnut Scones



Gluten-free flour blend (containing xanthan gum) 1 ¼ cup
Old-fashioned rolled oats 1 cup
Granulated sugar 2 tablespoons
Baking powder 1 tablespoon
Nutritional yeast (optional) 1 tablespoon
Salt ½ teaspoon
Chilled plant-based buttery spread, cubed ½ cup
SOWN™ Unsweetened Oat Creamer ½ cup
White vinegar ½ teaspoon
Flax meal 2 tablespoon
Water 3 tablespoons
Fresh rosemary, finely chopped 1 ½ tablespoons
Dried figs, chopped ½ cup
Walnuts, chopped ¼ cup


1. Nutritional yeast adds a savory “cheesiness”. Feel free to omit.

2. Dried apricots, cranberries or golden raisins are all great substitutions for the dried figs.

3. Make sure to use a gluten-free flour that contains xanthan gum. Otherwise add 1/4 teaspoon xanthan gum to dry ingredients.


1. Preheat oven to 425° F

2. In a small bowl, combine the flax meal and water. In another bowl, combine the SOWN™ Unsweetened Oat Creamer and vinegar. Stir gently.

3. In a large bowl, combine the gluten-free flour, oats, sugar, baking powder, nutritional yeast, and salt. Stir a few times. If using flour that does not contain xanthan gum, add xanthan gum separately here.

4. Add the cubed plant-based buttery spread (make sure it is cold!). Use a pastry blender, a knife, or clean hands to cut the buttery spread into the flour mixture until it forms pea-sized clumps. There should still be some larger chunks of buttery spread.

5. Add the flax meal and water mixture and the SOWN™ Unsweetened Oat Creamer. Stir a few times.

6. Add the remaining ingredients. Use hands to combine and bring the dough together into a loose ball. Do not overwork the dough!

7. Place dough onto a parchment-lined baking sheet and flatten into a round disk approximately ½ inch thick.

8. Use a sharp knife to cut into 8 equal wedges. Separate the wedges slightly to allow for even baking.

9. Bake for 18-20 minutes or until light golden brown. Allow to cool slightly and enjoy warm!