Savory Sun-Dried Tomato Scones

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

Scones are, hands-down, my number-one snack of choice in coffee shops – I’ll take one over a muffin or cookie any day. And this is doubly true if the scones on display are savory.

The problem with most savory scones though, is that they’re made with butter and cheese. I’ve been dreaming of developing a dairy-free version for years but kept putting it off because I assumed it would be a difficult journey.

Thankfully, the nice folks over at Minimalist Baker did the heavy-lifting, so all I had to do was adapt their coconut oil technique into the savory vegan scones of my dreams. These are punctuated with pops of sweet-salty sun-dried tomatoes, as well as grassy freshness from lots of herbs.

What’s In These 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 has some 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.

Key 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, as opposed to the jarred packed-in-oil kind.
• 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: Adds a “cheesy” flavor.
• Turmeric: Lends a yellow hue to match the “cheesy” vibe. Totally optional though.
• Coconut Oil: Refined coconut oil has had its coconutty flavor stripped away, so don’t worry, these won’t taste like a piña colada.
• Milk: Full-fat oat milk is, in my experience, the richest, and works best in savory foods. Unsweetened cashew milk is another great option.

Savory Vegan Scones Step-by-Step

Find complete instructions with ingredient amounts in the recipe card below.

• 1. Make the “Flax Egg”: In a small bowl, combine flaxseed meal with water, and set aside for 5 minutes. The mixture should thicken and become slightly gelatinous. This is known as a “flax egg” because it works as a vegan egg substitute in recipes like cookies, pancakes, etc.
• 2. 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).

• 3. Add the Milk: Combine the flax egg with milk. (Make sure the milk is straight-from-the-fridge cold.)
• 4. Make the Dough: Add the coconut oil to the flour mixture. 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.

• 5. Shape the Scones 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.

Tips for the Best Vegan Scones

• “Scoopable” Coconut Oil: The consistency of the coconut oil is key to the success of this recipe. It has to be opaque and scoopable – similar to 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 Overwork 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 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 Vegan Baking…

• Vegan Tahini Brownies
• Coconut Oil Banana Bread
• Sugar-Free Date Brownies
• French Cake Salé

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 on Instagram.