Garden Herby Pesto Scones with Feta & Sundried Tomatoes
Who says scones are just for afternoon tea? Not us, that’s for sure! This savoury vegan scone recipe is a tasty lunchtime treat with flavours you won’t be able to get enough of. Topped with fresh pesto, sundried tomatoes and crumbled vegan feta, we think you’ll love it.
“Using a variety of herbs in this pesto makes this combination extra delicious. The addition of sundried tomatoes and feta almost tastes like summer. Packed with flavour and pure tastiness, this beats your standard shop bought pesto by miles.” – What Luce Eats
Servings: 6
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the pesto:
- 0.83333333333333 0.83333333333333 g fresh parsley leaves
- 1.6666666666667 1.6666666666667 g fresh basil leaves
- 0.83333333333333 0.83333333333333 g fresh coriander leaves
- 1.6666666666667 1.6666666666667 g fresh chives
- 5 5 g dairy free parmesan
- 8.3333333333333 8.3333333333333 g pine nuts
- 11.666666666667 11.666666666667 ml extra virgin olive oil
- 0.5 0.5 garlic cloves (crushed)
- Toppings:
- 8.3333333333333 8.3333333333333 g dairy-free feta alternative
- Handful of sun-dried tomatoes
Method
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To prepare the pesto simply add the parsley, basil, coriander, chives, parmesan, pine nuts, olive oil and garlic to a blender and blender until your desired pesto consistency is reached.
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Slice the scones in half and slather both halves with pesto.
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Top with crumbled vegan feta and sun-dried tomatoes. Enjoy!
Try making these delicious vegan cheese scones that would pair perfectly with this recipe.
