Name: Savoury Vegan Scones
Prep time: 15 min
Cook time: 15 min
Ingredients: 350 g (2 ¾ cups + 1 Tablespoon) self-raising flour; 1 teaspoon baking powder; 4 Tablespoons nutritional yeast; 1 rounded teaspoon smoked paprika; ¼ teaspoon chilli powder (optional); ½ teaspoon garlic granules; 2 teaspoons dried thyme; ½ teaspoon salt; 100 g (3 ½ oz) vegan block butter (I use Naturli Vegan Block) (cold and diced); 2 teaspoons wholegrain mustard; 20 g (a large handful) fresh chives (finely chopped); 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy) ((plus extra as needed and for brushing))

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Savoury vegan scones - these herby, spicy scones are quick and easy to make and great for a quick lunch or snack.

Serve with soup, hummus, cheese or just as they are, spread with (vegan) butter.

Savoury vegan scones on a wire cooling rack with bowls of butter and mustard and fresh chives.

These savoury vegan scones are a great option for lunches, snacking, or if you have run out of bread and need to whip something up quickly.

They have a delicious spicy, herby, cheesy flavour and are perfectly moist and fluffy.

I love them with hummus or vegan cheese, but they also make a great side for soups, generously spread with (vegan) butter.

What Do I Need To Make Savoury Vegan Scones?:

Self-raising flour plus baking powder: I prefer to use self-raising flour with a bit of extra baking powder for scones. If you don't have any you can use plain flour plus 3 ½ teaspoons of baking powder instead.

Vegan block butter: For the best results you need to use a cold BLOCK butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking.

I use Naturli Vegan Block or Flora Plant butter. Solid coconut oil would also work.

Milk: Any kind of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk best. It should be cold from the fridge rather than room temperature.

Nutritional yeast: This adds a lovely hint of cheesy flavour.

Herbs and spices: You can switch these up as you like but I add smoked paprika, chilli powder, wholegrain mustard, garlic granules, thyme and chives.

How To Make Savoury Vegan Scones:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Place the flour in a large bowl along with the baking powder, nutritional yeast, smoked paprika, chilli powder, garlic granules, thyme and salt and mix to combine.

Add the cold, cubed vegan block butter and the wholegrain mustard.

Rub them in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Step 3, the dry ingredients with the butter rubbed in.

Stir through the chopped chives then add the milk and stir to form a soft, sticky dough. If it is too dry add a drop more milk. Mix it just enough to form a smooth dough, do not knead it.

Pat the dough out on a floured surface to about 4cm / 1 ½ inches thick.

Step 5, the dough patted out on a floured surface.

Use a floured 6cm round cutter to cut out as many scones as you can. Bring together the scraps, pat out the dough again and cut out more scones.

Place the scones on a lined baking tray and gently brush the tops with milk.

Step 8, the unbaked scones on a baking sheet.

Bake for about 15 minutes until well risen, golden and firm to the touch. They should sound hollow when tapped on the bottom.

Savoury vegan scones on a white plate, several of them split and spread with butter.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.

Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

The dough should be on the soft, sticky side for the lightest, moistest results.

Pat, rather than roll the dough out and keep it quite thick, about 4cm / 1 ½ inches is ideal.

When you glaze the scones, make sure that you brush the milk on the tops of the scones only, don't let any glaze drip down the sides as it can inhibit the rise.

Get the scones into the oven as soon as possible, don't leave them sitting around as the raising agents start to work straight away.

If you don't have any chives then you can add ½ teaspoon of onion granules instead.

You can also pat the dough out into a round and slice it into 8 wedges instead of using cookie cutters. They make take a little longer to bake (about 18 minutes).

Scones are best eaten as soon as possible, ideally just cooled, and definitely on the same day as they are baked. If you do happen to have any leftovers the next day then they are best eaten split, toasted and buttered.

Can I Freeze These Scones?:

Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.

Allow them to cool completely then freeze in a ziplock bag or freezer-proof container for up to three months.

Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.

More Vegan Scone Recipes:

Close up of savoury scones on a wire rack, one split in half.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote