Vegan Savoury Scones

Easy vegan savoury scones. 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 soup!

Course Baked Goods

Cuisine English

Diet Vegan

Keyword Vegan scones

Prep Time 10

Cook Time 15

Servings

Calories 218kcal

Author Chris Mosler | Thinly Spread

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

UK Measurements - US Measurements

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure a successful bake!

Nutrition