Mini savoury scone post!

Hi there!

I love a picnic, heading out to a beach with a bag of tasty snacks to watch the world go by with, or heading to the hills to see how far you can see and feel the wind in your hair.

Since becoming vegan I do tend to eat less processed food as well which can only be a good thing, I know what is going into my food so I know what’s going into me and I can regulate it all, less salt, sugar and fats which many processed foods are high in.

I’m not saying that all vegan or Home baked food is healthier than processed but at least you know what’s going in.

So, Savoury scones, these are simple to make, in the US they are known as biscuits, and you can flavour them how you want, I enjoy Mediterranean flavours so I went for olives, sun-dried tomatoes and oregano with some garlic salt and pepper to season.

This adapted from a recipe found on


1 1/2 cups of plain flour or you can do a mixture of whole-wheat and white

1/2 tsp salt

1 1/2  tsp baking powder

4 tbsp of vegan margarine

 1/2 cup Dairy-free milk to bind the dough together, how much you need depends on the flour you are using.

10 Black olives, chopped

5 Sun-dried tomatoes, chopped



Heat the oven to 180*

Cover a baking tray in greaseproof paper or foil and grease lightly

In a large bowl, pour in the flour and add the margarine in small tsp dotted around the flour, either rub the margarine in use a spoon or fork to bring it all together, it should resemble breadcrumbs when it is done.

Add the salt and baking powder and mix thoroughly

Add the chopped olives and tomatoes and mix again so they are covered in the flour mix, this will help them stay in place rather than sink to the bottom of the scone.

Add the milk a tsp at a time so the mix doesn’t get too sticky when the dough is a nice firm consistency put it on to a floured board,

Pop a bit of flour on the top and shape into a round, about an inch thick, using either a cutter or jar cut out as many scones as you can, and place them on the tray evenly spaced and drizzle a little of the milk on the top to help them brown, then a sprinkle of oregano and a twist of salt.


Pop them in the oven for approximately 10 minutes, keep an eye on them, you do want them to slightly brown on the top.

Enjoy warm with veggie butter or with hummus and salad


Have a wonderful one







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