Originally posted 07/07/2020
Finally! A scone you can eat for breakfast that isn’t stupidly sweet that sends you into a food coma before lunch.
I never understood the obsession with scones, and when I worked at a small cafe as a baker we were expected to always have 12 sweet scones and 12 savoury scones. One day I had some excess scone dough and I made myself a little “mini savoury scone” and oh boy was it heavenly. It was light and fluffy, layered with butter, and had some punches of flavour from the bell peppers and other veggies I put in there.
Experimenting with fruit and vegetable combinations was one of my favourite parts of the job, so have fun switching up the inclusions each time you make them. Tomato, basil, and onion is definitely a winning combination.
These scones are super versatile. Double the sugar in the dough and sprinkle a little sugar on top to make sweet scones. Adjust the sweetness depending on the fruit you use! Raspberries, rhubarb, and cranberries need a bit more from my experience. They’re tart but so good.
Before you start, throw your vegan butter in the freezer for 20 minutes to firm it up (especially if it’s a spreadable butter). Vegan butters tend to melt faster than dairy butter. Preheat the oven to 400°F.
In a large bowl or the bowl of a stand mixer (preferred), measure the flour, sugar, salt, baking powder, and baking soda. Whisk to combine, then cut the butter into small 1/4″ cubes and add to the mixture. Either use fingers to crumble the butter into the dough, or attach to a paddle on the stand mixer and set over low for 5 minutes. With vegan butter, the butter will melt quickly if using your hands. You may also be able to use a pastry blender if you do not have a mixer.
Meanwhile, whisk the yogurt, milk, and gram flour in a small bowl until thick and incorporated and set aside.
Once the mixture resembles sand, stop and set aside. If you did it by hand, place it in the fridge while you prepare your liquid mix and vegetable add-ins. Prepare a baking sheet with parchment paper on the side.
Mix the chopped veggies or add-ins into the flour and butter mix. Use a fork to mix. Make a well in the middle and add the liquids. Mix with the fork until it begins to clump together, then dump on a clean counter.
Give the dough a few folds to incorporate all the stray dough. Do NOT knead or overwork.
Work the dough into a ball then flatten into a round disc that is ¾” – 1″ thick.
Cut into 6 equal “pie” pieces or use a round scone cutter (3″ diameter).
Place on the prepared baking sheet and lightly spray with oil (optional). Top with freshly cracked black pepper, cheese, or flakey salt before placing in the oven.
Bake for 22 – 24 minutes until lightly golden brown and cooked all the way through.
Soft and Fluffy Vegan Savoury Breakfast Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup vegan unsalted butter
- 2 tbsp white sugar
- ½ tsp fine sea salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp gram, chickpea flour (or egg replacement or 1 egg)
- ¼ cup vegan yogurt
- ⅓-½ cup unsweetened non-dairy milk, I use Milkadamia
- 1 cup add-ins, peppers, onions, mushrooms, herbs, cheese, etc.
- cheese, flaky salt, and/or fresh cracked black pepper for topping, optional
Directions
- Preheat the oven to 400°F and throw the butter in the freezer for 20 minutes.
- In a large bowl or the bowl of a stand mixer (preferred), measure the flour, sugar, salt, baking powder, and baking soda. Whisk to combine, then cut the butter into small 1/4″ cubes and add to the mixture. Either use fingers to crumble the butter into the dough, or attach to a paddle on the stand mixer and set over low for 5 minutes. With vegan butter, the butter will melt quickly if using your hands, so work quickly and if it begins to melt put it in the fridge for 15 minutes.
- Once the mixture resembles chunky “sand”, stop and set aside. If you did it by hand, place it in the fridge while you prepare your liquid mix and vegetable add-ins. Prepare a baking sheet with parchment paper on the side.
- Whisk the yogurt, milk, and gram flour in a small bowl until thick and incorporated.
- Mix the chopped veggies or add-ins into the flour and butter mix. Use a fork to mix. Make a well in the middle and add the liquids. Mix with the fork until it begins to clump together, then dump on a clean counter.
- Give the dough a few folds to incorporate all the stray dough, adding more milk or flour if necessary. Do NOT knead or overwork. It should just be on the edge of sticking to your hands to yield you a soft fluffy scone.
- Work the dough into a ball then flatten into a round disc that is ¾” – 1″ thick. Cut into 6 equal “pie” pieces or use a 3″ round scone cutter. Place on the prepared baking sheet and lightly spray with oil (optional). Top with freshly cracked black pepper, cheese, or flaky salt before placing in the oven.
- Bake for 22 – 24 minutes until lightly golden brown and cooked all the way through.
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