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.

Recipe video above. As much as I love traditional jam and cream ones, these savoury cheese scones have my heart…. does it surprise anyone that I make mine extra cheesy? 🙂 This recipe is adapted from my classic scones recipe. See FAQ above for creation notes! :)

Cheese scones

plain flour (/ all purpose flour)

shredded cheddar

tsp baking powder ((Note 2))

salt salt

(7 tbsp) unsalted butter, cold, cut into 1 cm cubes

milk (, cold,

shredded cheese (,

Butter (, for spreading)

Pulse dry ingredients once, butter 4 times, cheese once. Add milk while pulsing 8–10 times. Shape into 3cm / 1.2&quot; thick disc on baking paper, brush with milk, top with cheese, cut into 6 wedges. Space 5cm/2&quot; apart on tray. Bake 20 min at 200°C/390°F (180°C fan), rest 5 min.

Abbreviated recipe:

Preheat oven to 200°C/390°F (180°C fan-forced).

Blitz dry - Put flour, baking powder and salt in a food processor with a standard &quot;S&quot; blade. Pulse once. Add butter, pulse 4 to 5 times until the largest butter pieces you see are pea size. (You can also do this by hand - see Note 3)

Add cheese, pulse once just to mix through a bit.

Pour milk through the feeding tube while pulsing 8 to 10 times until the flour is just incorporated, then stop straight away. The dough will be shaggy rather than smooth, and it should be a bit sticky but can be handled.

Bring dough together - Scatter a work surface with 1 tsp flour. Scrape the dough out of the food processor then bring together into a ball with your hands. Try to avoid using extra flour, but dust with more if needed (I don’t).

6 wedges - Put it on a sheet of baking paper, pat and shape into 3cm / 1.2&quot; thick round disc. Brush with milk (top and sides), sprinkle with cheese, lightly press in. Cut into 6 wedges. (Note 4 for rounds)

Bake - Transfer to baking tray. Pull each wedge out a bit so they are 5cm/2&quot; apart. Bake 20 minutes until the surface is golden.

Cool 5 minutes on the tray, then enjoy warm with a smear of butter!

Full recipe:

Made these with bacon and cheese. Turned out really well. Blitzed 2/3 bacon with cheese mixture and used buttermilk instead of plain milk. Worked out really well. Used chopped bacon with grated cheese on top. Can't see how to upload pic but looked great too. 

Love your recipes your my go to when looking for inspiration or to change up a basic meal

A wonderful recipe, which my partner is already addicted to.  I've never had success with scones but these work every time.  I only have a small food processor, so whiz up the flour/baking powder/butter/cheese and then add the milk and stir by hand.

I did 8 as well and perfect. I added pickled jalapenos, sliced scones in half and spread with Nagi's tangy chicken mix from her little muffin tin chicken tostada recipe. Delish.

What are the odds that the day my mom tells me she has a scone craving, this recipe is posted? 

These were impulsively made at 10pm on a Saturday night and were a hit with the whole house. You never let me down, Nagi! Thanks for all you do 💜

I have made these twice already… the second time I doubled the batch and took some to mothers group!
The mum’s got the crumbs because the 8 month old babies descended on these scones like it was the hunger games!!
I’m sad to have finished them and am already dreaming about baking up another batch because they are so easy and moreish and yum!!
Might try adding bacon next time!

One of my teenage sons and I watch your "how-to" videos after each recipe. He has been obsessed with this recipe ever since I showed it to him! I have three sons, and we happen to have his 5 boy cousins in town. My guy popped a double batch of these into the oven to share with the other copious eaters. They're all fans! Such a great recipe.

Delicious ,followed the recipe exactly 
Added a blend of three grated cheeses and baked in airfryer on 160 degrees for 16 min -fantastic on a cold winter morning

Absolutely scrum-dili-umptous! Made for work lunch and every comment was that they were delicious (even the ppl from the UK). Made them exactly as per recipe.

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Cheesy Vegan Savoury Pumpkin Scones

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Top 5 savoury scone recipes from across the web

The most viewed savoury scone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Vegan Savoury Pumpkin Scones

Cheese & bacon scones

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The most viewed savoury scone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine