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
- Preheat your oven to 220°C/Gas Mark 7.
- Mix together the flour, baking powder, bicarbonate of soda, salt, cayenne pepper and mixed herbs in a large bowl.
- Chop the margarine into small chunks and add to the flour mix.
- 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.
- 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.
- Using a pastry cutter, cut rounds. Reshape the dough to make sure you use it all up.
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?
- 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 8-10 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.