Vegan Savory Herb Scones Recipe

Learn how to make the best homemade vegan savory herb scones with this easy baking recipe. These dairy-free scones feature a perfect balance of fresh herbs, sun-dried tomatoes, and flaky texture. The secret to their tender crumb? Cold coconut oil and a gentle touch when mixing!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

18 mins

Serves:

8 scones

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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 scone

🔥 Calories: 245 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 8 g

🍞 Carbohydrates: 31 g

🍭 Sugar: 2 g

🍗 Protein: 4 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 380 mg

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Savory Herb Scones?

These scones use all-purpose flour, cold coconut oil, plant milk, apple cider vinegar, nutritional yeast, baking powder, baking soda, salt, fresh herbs (rosemary, thyme, chives), sun-dried tomatoes, and olive oil for brushing. The nutritional yeast gives a cheesy flavour without dairy.

How to cook Vegan Savory Herb Scones at home?

Learn how to cook Vegan Savory Herb Scones by creating a quick vegan buttermilk with plant milk and apple cider vinegar, cutting cold coconut oil into dry ingredients until crumbly, folding in herbs and sun-dried tomatoes, and gently shaping the dough. After cutting into wedges, brush with olive oil and bake at 200°C for 16-18 minutes until golden brown.

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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