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Savory vegan scones on a baking sheet with parchment paper.

Savory Vegan Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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


  • 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


  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.


  • 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.


  • Serving Size: 1 scone
  • Calories: 297
  • Carbohydrates: 43.4 g
  • Fiber: 3.1 g
  • Protein: 6.7 g
Tofu with tomatoes.

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