Savoury scones

Working out what to have for a picnic or in lunchboxes can be a bit challenging at times, especially when you are eating with food intolerances or starting to follow a whole-food plant-based diet. For me, sandwiches tend to be off the menu so I’m always looking for something that’s satisfying, super tasty and not going to make me feel bleurgh at the end of the meal.

I am a big fan of scones – there’s already two recipes on my blog, these sweet dairy-free scones (one of my earlier recipes and so not quite as healthy as nowadays!) and these lovely savoury pumpkin scones. So why the need for another one? Surely two is enough?

Firstly, I don’t think you can ever have enough scone recipes! But apart from that, these savoury scones push the flavour boundaries further than the pumpkin ones, and contain a cheap, easy and super-nutritious vegetable – carrot.

I’ve already talked about how healthy carrots can be with my post earlier this week here. They can also be a useful agent in low-fat whole-food baking, acting as an egg and butter replacement whilst adding in some nutritional goodies at the same time. Carrots are complimented by a number of other flavours including mixed herbs, nutritional yeast (for that slight cheesy flavour) and a little mustard, all of which feature in this recipe.

If you suffer from food intolerances that mean yeast or mustard are off the menu, then you can just up the other flavours and not miss out on the lovely savoriness of these scones. And if you can’t have either, then just top up on the herbs, add a little extra salt and make them anyway for they will still taste wonderful.

Rather than going for whole-meal flour, I’ve started to use spelt for much of my baking. This older strain of wheat seems to be less of a challenge to many people’s digestion compared to modern fast grown wheat. It has a slightly nutty flavour and produces slightly lighter, fluffier scones than whole-wheat flour. Of course if you have an allergy or an intolerance to gluten, spelt is not for you. Fortunately, these scones work well with a good gluten-free flour mix like Dove’s Farm so you don’t have to miss out.

I like to make these scones in two round batches and then cut then into triangles. It saves time as you don’t have bother rolling out the dough and cutting them into shapes (and risk losing the air bubbles that make them light and fluffy) and you don’t end up with leftover dough that ends up getting thrown away. They do well in the oven too, producing a more even bake. Finally, if you make too many to eat in one or two sittings, then these freeze really well, perfect to grab for a quick lunch or snack.

So why not give these yummy savoury scones a try over the weekend? They are so worth the effort. And if you do, don’t forget to let me know how you get on.

Savoury scones

A delicous alternative to sweet scones, perfect for picnics, lunch boxes and tea time snacks. So full of flavour with a secret healthy ingredient too!
Prep Time10 mins
Cook Time18 mins
Making carrot pureé15 mins
Total Time43 mins
Course: Snack
Keyword: gluten free, lunch-box, picnic food, plant based, savoury scone, scone,, tea-time, vegan, wholefood
Servings: 12 scones

Ingredients

  • 400 grams spelt flour or gluten-free alternative
  • 2 teaspoons baking powder
  • pinch salt
  • 2 teaspoons mixed herbs
  • 2 tablespoons nutritional yeast
  • 150 grams carrot pureé (see note below)
  • 2 tablespoons extra virgin olive oil (optional)
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 4 tablespoons soya milk (or other dairy-free milk as tolerated)
  • 1 teaspoon Dijon mustard

To finish

  • 1 tablespoon soya milk to brush over the top
  • 2 tablespoons mixed seeds (optional)

Instructions

  • Pre-heat the oven to 200ºC. Place a silicon mat or non-stick baking paper onto a large tray.
  • Place the flour, baking powder, salt, herbs and nutritional yeast in a bowl and mix together to combine well.
  • In a separate, large bowl, mix together the carrot pureé, olive oil (if using), ground flaxseed, water, soya milk and mustard. Whisk together well to combine and rest for a couple of minutes to let the flaxseed thicken the mix slightly.
  • Tip the dry mix into the wet (the opposite to how you normally do it when making cakes) and bring together with a large spoon and then your hands to form a soft dough.
  • Split the mix into two equal halves. Carefully mold each half into a round and place on the prepared tray. Gently mark out 6 sections on each round with a knife, but don't cut all the way through. Brush the top with soya milk and sprinkle mixed seeds on the top (if using).
  • Place the tray in the oven and bake for 16-18 minutes until the top is lightly golden and firm and the underneath sounds slighly hollow when you tap it. Transfer to a cooling rack.
  • Once cooled, cut each round into 6 triangular portions. Serve whilst slightly warm or keep in an air-tight container for up to 3 days. If you want to freeze the scones, lay them out onto a non-stick baking tray and place in the freezer so each one freezes individually. Once hard, transfer to a freezer-safe container and return to the freezer. Remove and defrost scones as required.

Notes

To make the carrot pureé, weigh 2-3 carrots so they are approx. 180g. Peel, top and tail then cut into small chunks. Place in a steamer for 10 minutes until cooked. Leave to cool slightly, then place the carrot in a small blender pot with 2-3 teaspoons of the steaming water and blend to a soft pureé. Leave to cool until you are ready to make the scones (it still works ok if the pureé is still warm).

Potato, leek and mushroom ‘gratin’

Food waste is big news. And so it should be. It’s estimated that 18 million tonnes of food ends up in landfill every year in the UK alone. Globally the figure is a mind-numbingly huge 1.6bn tonnes, almost a third of what’s produced. At a time when food poverty still affects one in nine people, that just seems wrong.

And as the UK government formally declares a climate crisis, food waste comes high on the agenda of things we can do to make a different. Climate scientists state that reducing food waste is the third most impactful thing we can do (eating a plant-based diet is top of the list!). Which is good news. And there are some great initiatives going on that help get unused food to those who need it (like Fareshare) and even apps that enable you to find someone local who wants your unwanted food (like Olio). Continue reading “Potato, leek and mushroom ‘gratin’”

Toasted savoury seeds

One of the big benefits of eating whole, unrefined plant-based foods is that food starts to taste different – and wonderful! When you change to a whole-food plant-based diet, cutting out lots of refined fats and sugars as well as high-sodium animal products, it takes a few weeks for your taste-buds to change – but only a few. Suddenly, you realise that each dish tastes delicious unadorned. This old blog post tells you more about taste.

But even though natural flavours start coming through in individual, fresh products, how to combine and enhance them to get a taste sensation still comes down to cooking technique. Continue reading “Toasted savoury seeds”

Sticky ginger-garlic aubergine

I love aubergine. Unfortunately my husband can’t stand them. He’s very tolerant of my plant-based experiments, but sadly aubergine is his red line that can’t be crossed! Which is not too much of a problem as there are so many other delicious plant-based foods to play with. Plus he’s often away, so aubergine becomes my indulgence when he’s on his travels.

He’s not the only one who can’t or won’t tolerate aubergine. Some people find it too bitter (although this is much less of a problem now than in the past as cross-breeding has removed much of the bitterness) whilst others can’t stand the texture, particularly when it’s over-soft and mushy. Then there are those who are sensitive to produce from the night-shade family which includes aubergines. Continue reading “Sticky ginger-garlic aubergine”

Creamy mushroom pasta

Following on from my ‘brain food’ post yesterday (plant-based foods that are particularly good for the old grey matter) I wanted to share one more with you – mushrooms. According to an article on the BBC website this week, a research study suggests that people who eat mushrooms more than twice a week have less age-related cognitive decline that those who didn’t. This means they performed better on memory and recall tests, good news for mushroom lovers!

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The study was small and the research cannot make a direct cause and effect link (so hard to do as there are so many other factors to take into account). However, it does suggest there is something in mushrooms that can benefit the brain. As with all fresh produce, mushrooms contain a whole array of micronutrients and phytonutrients. In fact, mushrooms as medicine is a huge area of research at the moment. Continue reading “Creamy mushroom pasta”