Sun-Dried Tomato and Herb Scones

These savory vegan scones are made with coconut oil instead of butter, and feature sun-dried tomatoes, scallions, and herbs.

Scones are, hands-down, my number-one snack of choice in coffee shops – way more so than say, muffins or cookies. And this is doubly true if the scones in question are savory.

The problem with most savory scones out there in the world is that they contain cheese, and I’ve been dreaming of developing a dairy-free version for years. I kept putting it off though, because for some reason, I assumed it would be challenging.

Thankfully, the nice folks over at Minimalist Baker did most of the heavy-lifting, so all I had to do was adapt their coconut oil technique into the savory vegan scones of my dreams. Please meet my sun-dried tomato scones with herbs and black pepper!

What’s In These Savory Vegan Scones

These scones are studded with sun-dried tomatoes, black pepper, and lots of fresh herbs, and rely on nutritional yeast for a “cheesy” flavor. Apart from all-purpose, the dough features whole wheat flour, which fortifies these scones with protein and fiber, and gives them a nutty flavor. Instead of the traditional butter, this dough calls for refined coconut oil.

Step-by-Step Instructions

Make the “Flax Egg”: First, preheat your oven to 400ºF. In a bowl/cup, combine flaxseed meal with water. Stir and set aside for 5 minutes. It should thicken and become slightly gelatinous. This mix is known as a “flax egg” because it works as a vegan egg substitute in recipes like cookies, pancakes, etc.

Mix the Dry Ingredients: In a large bowl, combine the flours and baking powder with all the seasonings (sun-dried tomatoes, herbs, nutritional yeast, salt, pepper).

Add the Milk: Combine the flax egg with milk. (Make sure the milk is straight-from-the-fridge cold.)

Add the Wet Ingredients: Add the coconut oil to the dry ingredients. Using a fork, mash it into the flour until it’s roughly the size of peas. Then gradually sprinkle in the milk mixture while continually tossing the flour (preferably with a rubber spatula). Toss gently just until the dough looks evenly hydrated.

Shape and Bake: Turn the dough out onto a lightly floured cutting board. Working quickly, gather it into a 1-inch-thick disc with your hands. (If you notice that the dough feels wet/sticky in the process, place the cutting board with the dough in the fridge to firm up for a few minutes.) Lastly, cut into 8 wedges, transfer carefully to a parchment-lined baking sheet, and bake for about 25 minutes.

Ingredients + Substitutions

• Flaxseed Meal: Ground flaxseeds work as a vegan egg substitute. If you eat eggs, you can skip this step and whisk 1 large egg into the milk (step 4) instead.
• Whole Wheat Flour: This wholesome flour is packed with protein, fiber, and micronutrients. (You can also use spelt.) If you don’t have any, just sub in more all-purpose flour.
• Sun-dried Tomatoes: Use the dry kind here – not the type jarred in oil.
• Parsley: You can sub with an equal amount of dill or cilantro. If you prefer hardy herbs (rosemary or thyme), use 2 teaspoons instead of 2 tablespoons.
• Nutritional Yeast: Lends a “cheesy” flavor.
• Turmeric: Lends a yellow hue to match the “cheesy” vibe. Totally optional.
• Coconut Oil: Refined coconut oil has had its coconutty flavor stripped away, so don’t worry, these won’t taste like a pina colada. You can also use room temp vegan butter.
• Milk: Full-fat oat milk is, in my experience, the richest, and works best in savory foods. Unsweetened cashew milk is also great. Avoid almond milk here – its flavor can be overpowering.

Extra Recipe Tips

• “Scoopable” Coconut Oil: The consistency of the coconut oil is key to the success of this recipe. It has to be opaque and scoopable – about the texture of room temperature butter. If your oil is liquid, place the jar in the freezer for about 15 minutes, stirring the oil every 5 minutes so it solidifies evenly.
• Don’t Over-work the Dough: These savory vegan scones should have a crumbly, delicate texture. Be careful not to knead or over-mix the dough – otherwise your scones may turn out tough.
• Eat These Right Away: All scones are best eaten warm, straight from the oven – or within 24 hours, at least.

How to Serve Savory Vegan Scones

It goes without saying these are the perfect coffee/tea snack and make a great accompaniment to any brunch spread. I also love to serve scones alongside soup for a cozy winter supper.

More baking inspo…

• Chickpea Chocolate Chip Cookies
• Vegan Tahini Brownies
• Sugar-Free Date Brownies
• Banana Oatmeal Breakfast Cookies with Hazelnuts

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

Savory Vegan Scones

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• Author: thenewbaguette.com
• Prep Time: 20 minutes
• Cook Time: 25 mins
• Total Time: 45 minutes
• Yield: 8 scones 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These savory vegan scones feature sun-dried tomatoes, scallions, and herbs. The perfect brunch treat!

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Ingredients

Scale 1x2x3x

• 1 tablespoon flaxseed meal* (see note below)
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour*
• 6 sun-dried tomato halves [not packed in oil], finely chopped (about 1/3 cup)
• 1 large or 2 small scallions, thinly sliced
• 2 tablespoons finely minced parsley, or other herbs*
• 2 tablespoons nutritional yeast
• 1 tablespoon baking powder
• 2 teaspoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon coarsely ground black pepper
• 1/8 teaspoon ground turmeric (optional)*
• 1/3 cup refined coconut oil, at a scoopable consistency*
• 3/4 cup cold full-fat oat milk or cashew milk
• Flaky salt, for sprinkling

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Instructions

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 tablespoon flax meal with 3 tablespoons water. Set aside for about 5 minutes; the mixture should thicken and form a gel-like consistency.
3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/3 cup chopped sun-dried tomatoes, 1 large chopped scallion, 2 tablespoons each minced parsley and nutritional yeast, 1 tablespoon baking powder, 2 teaspoons granulated sugar, 1/2 teaspoon each salt and pepper, and 1/8 teaspoon turmeric.
4. Combine 3/4 cup cold milk with the flax egg.
5. Add 1/3 cup coconut oil to the flour mixture and incorporate by mashing it in with a fork until the oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the milk mixture while continually tossing the flour (preferably with a rubber spatula); toss gently until the dough is evenly hydrated.
6. Turn the mixture out onto a lightly floured surface and shape into a 1-inch-thick disc, being careful not to over-mix the dough. Cut into 8 wedges and carefully transfer to the prepared baking sheet. Bake until lightly golden, 23 to 26 minutes.

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Notes

• Flax acts as a vegan egg replacer.
• Whole wheat flour is packed with protein, fiber, and micronutrients; you can also use spelt. If you don’t have any, sub with all-purpose.
• You can sub with dill or cilantro. If you prefer hardy herbs (rosemary or thyme), use 2 teaspoons instead of 2 tablespoons.
• The consistency of the coconut oil is key to the success of this recipe. It has to be opaque and scoopable. If your oil is liquid, place the jar in the freezer for about 15 minutes, stirring the oil every 5 minutes so it solidifies evenly.

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Nutrition

• Serving Size: 1 scone
• Calories: 297
• Carbohydrates: 43.4 g
• Fiber: 3.1 g
• Protein: 6.7 g