Vegan Tomato Rosemary Scones

These are the Tomato Rosemary Scones from Vegan Brunch p.184.
These are so easy to make and super delicious!

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 14oz can tomato sauce
1 teaspoon apple cider vinegar
2 tablespoons fresh chopped rosemary

Method:
Preheat oven to 400F. Lighty grease a baking sheet or spray with cooking spray.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.
Measure olive oil into a large measuring cup and whisk in the rosemary, vinegar, and tomato sauce.
Make a well in the center of the dry ingredients and pour in the tomato mixture.
Gently mix using a wooden spoon until batter is loosely holding together.
Flour a surface and turn batter onto surface. Knead until a soft dough forms.
At this point, I took a spoon and scooped the dough in 12 parts onto the cookie sheet.
Bake for 14-16 mins. Makes 12 scones.