savoury scone

Delicious pumpkin scones made savoury with cheese and herbs. Perfect vegan recipe to serve at afternoon tea or as a yummy accompaniament to a warming soup!

Cheesy Vegan Savoury Pumpkin Scones

butter

tbsp dijon mustard

g nutritional yeast ((1/2 cup))

pumpkin

Self

tsp bicarb soda (adds extra lift and lightness!)

thyme

sage

tsp plant based milk (just enough to bring the dough together.)

Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper

Stir the nutritional yeast, butter and mustard in a bowl until combined

Add in the cold mashed pumpkin and stir until combined

Gradually add the flour to the mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together. If needed add a tiny bit of plant milk to bring together.

Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don&#039;t want tough scones!)

Roll and pat the dough out until it is about 2cm thick.

Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray

(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)

Dust with flour and bake scones for about 14-15 minutes, until golden on top.  They will sound hollow when tapped on the bottom when properly baked.

Let cool on a wire rack and then serve!

Delicious served warm with butter!

These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter

Cheese & bacon scones

rashers streaky bacon

self-raising flour

½ tsp baking powder

milk

vegetable oil

chives

grated cheddar

Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside

In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs

In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.

Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Triple cheese & onion muffins

sunflower oil

buttermilk

tsp English mustard powder

mature cheddar

onions

parmesan (or vegetarian alternative), grated

full-fat soft cheese

Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.

Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Crunchy, fluffy, cheesey - the scones make a delicious alternative to bread and great baby led weaning and  kids snack

Cauliflower Cheese Scones

c (150 grams) plain wholemeal flour

1c (150 grams) plain white flour

tsp baking powder

½ c (small) (150 grams) cold cooked cauliflower

⅔c (150 milliliters) Milk

¾ c (75 grams) cheese (grated)

Preheat oven to 220˚C/425˚F

Roughly mash the cauliflower – you don’t want a smooth paste, rather small chunks of cauliflower – if cooking them for baby led weaning, the size of which depending on your baby’s age, see note 2 below.

In a bowl, mix the flours and baking powder, add the cauliflower and half the grated cheese and then stir in enough milk to combine to a soft dough.

Place dough on lined baking tray and pat into a circle – about 3cm thick. Then cut into 8 wedges. Separate them slightly then sprinkle with the remaining cheese and place in the oven for 20 minutes, until golden and cooked through.

Cool slightly on tray then put on wire rack to cool completely.

Best eaten the day they are made, they are still nice the next day, and can be reheated in the oven (see notes below) or under the grill.

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Cheesy Vegan Savoury Pumpkin Scones

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Top 4 savoury scone recipes from across the web

The most viewed savoury scone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Vegan Savoury Pumpkin Scones

Cheese & bacon scones

Triple cheese & onion muffins

Cauliflower Cheese Scones

The most viewed savoury scone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine