Sun-Dried Tomato & Spring Onion Savoury Scones

Sundried tomato and spring onion savoury scones 4

Sun-dried tomato and spring onion savoury scones

Looking for a savoury snack? Something for a tasty lunch to accompany a bowl of soup (like my broccoli & miso soup with shiitake mushrooms)?

Try these savoury scones. They are simple to make and they rise up impressively in the oven.

You’ll be watching through the glass door like I do, waiting for them to finish cooking so you can start eating them.

  • 300g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ tsp cayenne pepper + plus more to dust
  • 1 tsp mixed dried herbs
  • 75g non-dairy margarine (see notes below)
  • 4 sun-dried tomatoes, chopped
  • 3 spring onions, very finely chopped
  • 100ml oat milk or unsweetened almond milk mixed with 1 tsp lemon juice
  1. Preheat your oven to 220°C/Gas Mark 7.
  2. Mix together the flour, baking powder, bicarbonate of soda, salt, cayenne pepper and mixed herbs in a large bowl.
  3. Chop the margarine into small chunks and add to the flour mix.
  4. Rub the margarine into the flour until it looks like fine breadcrumbs. This will take 5-10 minutes. Stir in the chopped sun-dried tomatoes and the chopped spring onions. Then add the milk + lemon juice mixture using a knife to cut the wet ingredients into the dry.
  5. Once the dough comes together, use your hands to form it into a ball. Place it on a floured surface and flatten to approximately 2cm thick.
  6. Using a pastry cutter, cut rounds. Reshape the dough to make sure you use it all up.
    Sundried tomato and spring onion savoury scones 5

    My attempt at cutting into triangles. Pathetic.

    You can also make triangular scones rather than round ones (see picture). I was taught this trick by a restaurant chef. He told me they frequently make savoury scones in a large rectangular tray. They cut the dough into triangles in the tray so there is no re-rolling of pastry and zero wastage. Clever, eh?

  7. Transfer the cut scones on a baking tray lined with parchment paper and sprinkle a little cayenne pepper on each one. Bake for 12-15 minutes until golden brown.
  • Margarine: in this recipe, a hard block margarine like Tomor works better than the softer type you get in tubs. You can buy the Tomor blocks in Tesco or Sainsburys, or online via Ocado.
  • Makes about 10-12 scones, depending on how big you cut them (obviously!) You’ll probably get more if you cut into triangles.
  • Alternative flavours: black olives and lemon zest; finely chopped mushrooms and thyme.


This recipe is © The Vegetarian Society 2016. I learned it on their recent Vegan Baking course in Manchester.

2 thoughts on “Sun-Dried Tomato & Spring Onion Savoury Scones

  1. Pingback: Creamy sweetcorn soup (vegan) | Peveril Blog

  2. Pingback: Broccoli & Miso Soup With Shiitake Mushrooms – PeverilBlog

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