Vegan Mediterranean Scones
These vegan Mediterranean scones are a savoury twist on the traditional scone. They’re delicious served warm and fresh out of the oven!
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You’re no doubt familiar with fruit scones and cheese scones, now try these delicious Mediterranean scones.
Flavoured with the finest ingredients the Med has to offer, including sun-dried tomatoes, olives and basil, they’re perfect for lunch, or you could even use them to add a unique savoury element to a homemade afternoon tea.
What is nutritional yeast?
Nutritional yeast is a form of deactivated yeast, which has been adopted by vegans over the world as the perfect addition to most recipes.
Not only is it packed with additional vitamin B12, but it has a cheesy flavour, so is great for sprinkling over soups and sauces, and adding to many vegan recipes to replicate the taste of cheese.
How to serve
Try serving the scones spread with vegan butter or dipped in olive oil and balsamic vinegar or melt a little vegan cheese on top for an extra savoury flavour.
These scones will keep for 2-3 days in an airtight container and can be reheated before serving.
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 22.5 22.5 ml unsweetened soya milk
- 0.125 0.125 tsp dried mixed herbs
- 0.125 0.125 tsp mustard powder
- 50 50 g self-raising flour
- 0.125 0.125 tsp bicarbonate of soda
- 12.5 12.5 g dairy-free butter
- 0.125 0.125 tsp onion powder
- 0.125 0.125 tsp garlic powder
- 3.125 3.125 g black olives, chopped
- 0.5 0.5 sun-dried tomatoes, chopped into pieces
- 0.125 0.125 bunch fresh basil leaves, chopped
- 0.125 0.125 bunch fresh parsley, chopped
- 0.5 0.5 tsp nutritional yeast
- a pinch of sea salt
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Gently heat the soya milk in a pan with the dried mixed herbs and mustard powder. Leave to cool slightly and infuse.
- Sift the flour, salt and bicarbonate of soda into a bowl, add the spread and rub together with your fingertips until you form a fine crumb.
- Make a well in the centre and pour the milk mixture in.
- Add the olives, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast and chopped fresh herbs.
- Bring together with a fork until a light dough is formed.
- Tip onto a floured surface and bring it together with your hands.
- Gently roll out about 1.5cm thick and cut out scones.
- Place on a baking tray – you can brush the scones with a little extra soya milk if you wish – and bake for 15-20 minutes. Cool on a wire rack.
- To serve, cut the scones in half and spread them with vegan butter.
Each 76g serving provides:
Fat 7.4g, Saturates 1.4g, Sugars 0.8g, Salt 0.95g
Need to appease your savoury tooth? Have a go at making these vegan garden herby pesto scones!