Packed full of fresh herbs and chilli, they are perfect for a snack, in a lunchbox, on a picnic or with a big bowl of tomato soup!
Vegan Savoury Scones
My vegan scones are made in exactly the same way as the scones I used to make with my Granny.
Replace dairy butter with a block of vegan margarine and dairy milk with a plant-based alternative and you’re good to go!
Which Vegan Butter For Baking Scones?
I use block butter rather than the softer tubs of vegan margarine because it is easier to chop into pieces and rub into the flour.
Stork and Naturli both work well and are easy to find in supermarkets. I’ve also used supermarket own brand vegetable baking blocks, just check the ingredients to make sure they are vegan.
Which Plant-Based Milk For Vegan Scones?
I use soya milk or oat milk for my vegan bakes. You could also use cashew or almond milk but I would steer clear of rice milk which is not as creamy.
How To Make Vegan Savoury Scones – Tips and Tricks
For a full list of ingredients and instructions see the printable recipe card at the end of this post. Or linger here for a while for some extra scone baking hints and tips!
1. Rubbing In
- Scone baking begins with rubbing fat into flour until all lumps of fat are incorporated and you are left with a breadcrumb-like texture. You can use a food processor to do this, pulsing briefly a few times until you have breadcrumbs. Or get your hands in like I do!
- Gently rub the mixture between your thumbs and your first two fingers. Lift some, rub gently to a count of three, drop it and move on to the next clump. Contine until there are no large lumps left just lovely, crumby scone mixture ready to go!
2. Adding Flavour
- Add chopped herbs, chilli flakes, salt and black pepper.
- Stir to combine.
- Whisk Dijon mustard into soya milk and pour the whole lot into the prepared dry mix.
3. Making Scone Dough
- Use a metal spoon to bring the mixture together before getting your hands in to press it all together and form a soft dough.
- It will seem dry as your start but the warmth of your hands will soon work its magic on the butter and you will have scone dough forming before your very eyes.
- Try not to knead or overwork the dough, gentle persuasion will produce softer scones. If the mixture is too dry just add a tiny bit of milk.
4. Rolling and Cutting Out
- Turn the dough out onto a lightly floured surface and press it out into a circle with your hands. You can use a rolling pin if you like. The dough should be about 2cm thick.
- Use a 7cm/3 inch cutter to cut out rounds.
- TOP TIP To achieve well risen, fluffy scones it is important to press down with your cutter and lift it off. DO NOT TWIST THE CUTTER IN THE DOUGH! If you twist it will seal the edges of the scone and prevent it from rising successfully.
- Lay the cut-out scones on a lightly greased baking tray.
- Gather up the leftover dough, press it or roll it again and cut out more scones until all the mixture is used up.
5. Baking Vegan Scones
- Brush the tops of the scones with a little soy milk and bake at 200C/390F for about 15 minutes until risen and golden.
Serving Savoury Scones
Scones are best served fresh and warm from the oven. A good, well-risen scone should twist in half nicely to reveal its soft, fluffy middle. You can spread it with vegan cream cheese if you like but, for me, nothing beats a bit of vegan butter melting on a warm scone!
Can You Freeze Scones?
Yes, you can! Scones really are best eaten on the day they are made but, if you want to freeze some for later, just wrap them well once they are completely cool and freeze them for up to three months.
When you want to eat them unwrap them, defrost thoroughly and then reheat in a warm oven 150C/300F for about 8 minutes.
If you are not eating them immediately or freezing them for later, they will keep in an airtight container for a couple of days. Reheat them in a warm oven at 150C/300F for about 5 minutes.
Alternative Flavours
The world of savoury flavours is your oyster here!
- Swap parsley and thyme for rosemary, sage or chervil.
- Use chopped spring onions or wild garlic in place of chives.
- Leave the chilli out if you don’t fancy it.
- Add nutritional yeast or grated vegan cheese for a vegan cheese scone.
- Use English mustard powder in place of the Dijon.
More Vegan Savoury Bakes
If you are in a savoury mood and fancy a bit of baking, you might also like these!
Vegan Savoury Scones
Equipment
- 7cm/3" round pastry cutter
- 2 Baking Trays
- large mixing bowl
Ingredients
- 500 g self raising flour
- 1 teaspoon salt
- 125 g vegan butter
- 1 teaspoon dried chilli flakes
- 2 teaspoons Dijon mustard
- 125 ml soy milk plus extra for brushing
- 1 tablespoon fresh thyme pulled from woody stalks and finely chopped
- 2 tablespoons fresh chives chopped
- handful fresh flat leaf parsley roughly chopped
- freshly ground black pepper
Instructions
- Preheat oven to 200C/390F
- Cut the butter into pieces, add to the flour and rub in gently until the mixture resembles fine breadcrumbs.
- Add salt, black pepper, chilli flakes and the chopped herbs and stir to combine.
- Whisk the Dijon into the milk and pour into the dry mixture.
- Use a metal spoon to bring the mixture together before getting your hands in to press it all together and form a soft dough. If the mixture is too dry add a tiny bit of milk.
- Turn the dough out onto a lightly floured surface.
- Press or roll it out into a circle about 2cm thick.
- Use a 7cm/3 inch cutter to cut out rounds.
- Lay the cut-out scones on a lightly greased baking tray.
- Gather up the leftover dough, press it or roll it again and cut out more scones until all the mixture is used up.
- Brush the tops of the scones with a little milk and bake at 200C/390F for about 15 minutes until risen and golden.
- Serve warm.
Notes
Nutrition
Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food
