Scones of any type use a standard base recipe of flour, milk, butter and eggs. Vegans don’t have to miss out. By simply tweaking the ingredients it’s easy to create delicious dairy and egg free scones.
Like most scone recipes this one is very versatile and can be transformed into a sweet version or modified to include any savory flavours to your liking. The great thing about scones is that they are so simple to prepare which makes them a good starter recipe for kids or anyone learning to cook.
With this particular breakfast version, it combines hearty flavours of sun ripened tomatoes, fresh and dried punchy herbs, like parsley and rosemary.
- 1 1/2 cups of wholemeal spelt flour
- Sprinkle of salt
- 2 tsp of baking powder
- 2-3 tbsp of nut butter or margarine
- 1/2 cup of soy or any plant based milks (plus a spare spoon full for glazing)
- 3-4 sundried tomatoes, diced
- 2-3 stalks of fresh parsley
- 1 tbsp of dried rosemary
- Line a baking tray with baking paper and sprinkle with a small amount of flour. Set aside.
- In a bowl mix together flour, salt and baking powder.
- Add in butter and mix through fingers until the mix resembles fine crumbs.
- Mix in the tomatoes and herbs to the breadcrumb mix.
- Pour in the milk and mix with the blade of a butter knife until combined.
- Gently form a ball, cover in cling film and place in fridge until chilled. Meanwhile preheat oven to 170 degrees.
- Turn the dough out onto a floured board and roll until it becomes approx. one inch thick.
- Use a scone cutter or rim of a glass and divide into 8 sections.
- Place onto the baking tray and gently brush each with a small amount of milk.
- Place in oven and bake for 15-20 minutes or until golden brown.
- Remove and enjoy straight from the oven.