Zucchini Za'atar Vegan Scones

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely minced
• 250grams whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons unrefined sugar
• 2 teaspoon za’atar
• 2 dried shiitake mushrooms
• 1 packed cup grated zucchini (about 1 large zucchini)
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup soy yogurt
• 1 tablespoon lemon juice

Instructions

1. 1
   Add 1 tablespoon of olive oil and the onion into a pan over medium heat and sauté the onions until caramelized (15-20 minutes). If you have frozen caramelized onions you can skip this step and grate the frozen onions in with the zucchini.
2. 2
   Put the oven rack in the middle position and preheat to 350 degrees F (180 C). Line a baking sheet with parchment paper.
3. 3
   Combine the flour, baking powder, sugar and za’atar in a bowl.
4. 4
   Use a Microplane or clean coffee grinder to powderize the shiitake mushrooms and add it into the bowl with the flour. Whisk together.
5. 5
   Add the grated zucchini to a bowl and stir together with the salt.
6. 6
   Add the caramelized onion, olive oil, soy yogurt, and lemon juice. Stir to combine.
7. 7
   Dump the wet ingredients into the dry ingredients and fold together with a spatula until just combined.
8. 8
   Dump the dough out onto a well-floured surface and pat it out into a rectangle that's about 1 inch thick.
9. 9
   Slice the dough into 9 pieces using a floured knife so it resembles a tic-tac-toe board. Then cut each square in half diagonally to get triangles. Use a spatula to transfer the triangles to your baking sheet.
10. 10
    Bake until the scones are golden brown on top (about 15-20 minutes).
11. 11
    Cool the scones on a wire rack for a few minutes and serve warm.