Go Back

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 Time 10 mins
Cook Time 18 mins
Making carrot pureé 15 mins
Total Time 43 mins
Course Snack
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).
Keyword gluten free, lunch-box, picnic food, plant based, savoury scone, scone,, tea-time, vegan, wholefood