Scones - Savoury or Sweet

Scones – Savoury or Sweet

These little beauties are a doddle to make. Try them hot from the oven with soups or stews. Alternatively, grill with melting vegan cheese and strips of moist sun-dried tomato or roasted red pepper.

For a sweet version, omit the pepper, herbs etc and add 3-4 tbsp sugar – or to taste. Serve with vegan whipping cream and jam or fresh fruit. Skip the instructions at no. 3 and replace with the sugar and a pinch of salt.

Vegan cheese is available just about everywhere, including large branches of most supermarkets.

Gluten free
Wheat free
Quick meal
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

30 minutes

Cuisine

British

Meal

  • soups-starters
  • sides-light-meals-and-salads

Servings

4

Ingredients

  • 225g self-raising flour. These also work with gluten-free flour
  • 1 tsp baking powder
  • 3 tbsp aquafaba (tinned chickpea water), beaten up until very frothy
  • 1 tbsp flax meal (ground linseeds) + 1 tbsp cold water (eg Aldi’s Harvest Morn Linseed Meal is very good and cheap)
  • 45g vegan margarine, plus extra for greasing
  • 1tbsp dried mixed herbs
  • 3 tbsp nutritional yeast flakes OR 2 tbsp grated vegan cheese
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 100ml soya or other plant milk, plus extra for glazing

Instructions

1. Preheat the oven to 220°C/425°F/Gas Mark 7.

2. Sift the flour, flaxmeal/water mix and baking powder into a large bowl, and rub in the margarine until the mixture resembles breadcrumbs.

3. Add the herbs, yeast flakes/vegan cheese, salt and pepper and mix together thoroughly.

4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.

5. Fold in the whipped aquafaba now.

6.On a clean work surface or well-scrubbed chopping board, knead the dough for 2-3 minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter – or drinking glass of same size, cut rounds from the dough.

7. Place the rounds on a greased and floured non-stick baking tray, and brush tops with soya or other plant milk.

8. Bake for 12-15 minutes in oven and serve immediately. If using later, leave to cool on a rack then transfer to an air-tight container.

14791479

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

pithivier

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…