Perfect for a brunch or as a snack
This is for you if you like a hearty breakfast! Or a savory snack, because these scones are also perfect as a snack. Or as a lunch. Actually, just for every moment of the day.
After the success of the sweet scones with blueberries and the orange-chocolate scones, it is time for a savory variety! Delicious with sun-dried tomatoes, pine nuts and a basil pesto. It seems like alot of work when you put them on the table, but secretly they are super easy to make.
Do you want to make a gluten-free version? Then try to use oatmeal and add baking powder to the flour. For a nut-free variant, replace the walnuts in the pesto for pine nuts or tahini.
You can find more vegan and gluten-free recipes in all our cookbooks!
- 200 g self-rising flour
- 200 ml of water or plantbased milk
- 50 g of sun-dried tomatoes
- 30 g of fresh basil
- 30 g pine nuts
- sea salt and black pepper
- 2 tsp dried Italian herbs
- 30 g of walnuts
- 1/2 zucchini
- juice of a 1/2 lemon
- 2 tbsp nutritional yeast flakes
1. Preheat the oven to 180 degrees. In a bowl, mix flour together with water or milk.
2. Cut the sun-dried tomatoes into small pieces and 5 g of the fresh basil. Roast the pine nuts in a dry frying pan. Stir the tomatoes, basil and pine nuts together with a pinch of sea salt, some freshly ground black pepper and the Italian herbs into the flour. Add a little more flour if the dough remains too sticky.
3. Form eight equal balls with your hands, this is easiest with wet hands. Place the balls on a baking tray covered with baking paper. Bake in the middle of the oven for about 20 minutes until cooked and golden brown. The scones are good when a wooden skewer comes out reasonably dry.
4. Make the basil pesto by grinding the rest of the basil together with the walnuts, zucchini, lemon juice and nutritional yeast flakes in the blender or food processor. Season with salt and pepper. Serve with the scones.