Vegan Savory Herb Scones Recipe
Tender, flaky vegan scones bursting with aromatic herbs and savory flavors, perfect for breakfast or alongside a warming soup.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">75g solid coconut oil, very cold (or vegan butter)</li><li class="ingredients-single-item">180ml unsweetened plant milk (almond, oat or soy)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">2 tbsp nutritional yeast</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">50g sun-dried tomatoes, chopped (oil-packed, drained)</li><li class="ingredients-single-item">1 tbsp olive oil (for brushing)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry cutter (if not using food processor)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Combine the plant milk with apple cider vinegar in a small bowl, stir briefly, and set aside to curdle slightly - this creates a vegan "buttermilk" that will help tenderize your scones.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, and salt. The nutritional yeast adds a lovely savory, slightly cheesy flavor that complements the herbs beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the very cold coconut oil to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work quickly to cut the oil into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Cold fat creates steam pockets during baking, resulting in flaky layers. If using a food processor, pulse 8-10 times until you achieve the same texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the chopped herbs and sun-dried tomatoes to the flour mixture, tossing gently to distribute evenly throughout. This ensures your herbs and tomatoes will be present in every bite without overworking the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Create a well in the center of the dry ingredients and pour in the curdled plant milk. Using a fork or wooden spoon, gently stir until just barely combined - the dough will look shaggy and there may still be some dry bits. Overmixing develops gluten which leads to tough scones, so resist the urge to keep stirring!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Turn the dough onto a lightly floured surface and very gently bring it together with your hands, folding it over itself 2-3 times to create layers. Press the dough into a circle about 2.5cm (1 inch) thick. The less you handle the dough, the more tender your scones will be.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife, cut the circle into 8 equal wedges, like slicing a pizza. Transfer the wedges to your prepared baking sheet, leaving about 2.5cm (1 inch) between each scone to allow room for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops of the scones lightly with olive oil, which will help them develop a beautiful golden crust. If you'd like, sprinkle a few additional herb leaves on top for a pretty presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 16-18 minutes, until the scones are risen and golden brown. To test for doneness, the bottoms should sound hollow when tapped and a toothpick inserted in the center should come out clean.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. These scones are best enjoyed warm, when the outside is slightly crisp and the inside is tender and aromatic. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 3 months. To reheat, warm in a 150°C (300°F) oven for 5-7 minutes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to making flaky vegan scones?
The secret lies in using very cold fat (coconut oil or vegan butter), minimal handling of the dough, and folding it 2-3 times to create layers. Cold fat creates steam pockets during baking, while gentle mixing prevents gluten development, resulting in tender, flaky layers rather than tough scones.
Can I use dried herbs instead of fresh in savory scones?
Yes, you can substitute dried herbs, but use only one-third of the amount called for fresh (about 2 teaspoons each of dried rosemary, thyme, and chives). Dried herbs are more concentrated in flavour. For best results, rub the dried herbs between your fingers to release their oils before adding.
How can I store and reheat savory herb scones?
Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To freeze, wrap individually in cling film, then place in a freezer bag. Reheat frozen or room temperature scones in a 150°C oven for 5-7 minutes until warmed through.
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