Vegan Sun-Dried Tomato Scones

Vegan Sun-Dried Tomato Scones | Vagabond BakingI was so pleased with my cheese and onion scones I really wanted to make a vegan scone that would match it for flavour. I considered using vegan cheese but I don’t really have enough knowledge of them so I pondered alternatives.

I came up with sun-dried tomatoes, they are so packed with taste that they would surely fill that savoury flavour void. I flung in some dried herbes de Provence for good measure and came up with a deliciously savoury vegan scone.

Perfect for picnics, snacking or along side a bowl of soup.

Vegan Sun-Dried Tomato Scones | Vagabond Baking

These scones worked perfectly as part of a picnic spread we made over the weekend. Chris’s cousin Katie {of I made a Wedding Cake!} came over to the house we are house sitting with her hubby and new dog.

It was a bit of a play-date for Howie, although Molly had a bit to much energy for him, he left all the energetic running to her but they had a little paddle together in the beck, it was cooler down there under the shadow of the trees.

We had lunch on the lawn, scones {vegan and cheesy ones}, bread, nibbles, potato salad, bean salad, all washed down with lashings of elderflower cordial and finished with carrot cupcakes.

In a slight disaster, the Aga went out the evening before due to the oil delivery not arriving.

By the morning of the picnic it was stone cold, no baking in that today!

I’m actually making it sound worse than it was, to be honest with such glorious weather we didn’t really need it.

Luckily, travelling around in our camper van meant we could bring in our tabletop oven and our back-up camping stove, the baking was back on!

Vegan Sun-Dried Tomato Scones | Vagabond BakingVegan Sun-Dried Tomato Scones

1 baking sheet lined with parchment, makes 8 scones

oven 220 C / gas 7 / 425 F 

I used vegetable shortening in the recipe, it makes a lighter scone, if you don’t have it you can omit it and use 75 g of margarine.

  • 300 g { 2.4 cups ) plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper , plus more to dust
  • 1 tsp dried herbes de Provence, or mixed herbs
  • 50 g { 3 + 1/2 tbsp } vegan margarine
  • 25 g vegetable shortening, such as Trex
  • 4 sun-dried tomatoes, chopped up
  • 2 spring onions, finely sliced and chopped a bit
  • 100 ml { 2/5 cup } vegan milk {I used oat milk} mixed with 1 tbsp lemon juice

Place the flour, baking powder, bicarbonate of soda, salt, cayenne pepper and dried herbs into a large mixing bowl and use your fingers to mix it all up well.

Add the margarine and Trex into the bowl with a teaspoon and use your fingertips to rub the fats into the flour mixture until in resembles breadcrumbs. Stir in the chopped sun-dried tomatoes and spring onions.

Add the vegan milk and lemon juice mixture. Use a knife the ‘cut’ the wet ingredients into the dry, once it starts to come together switch to your hands to finish it. It should become a soft dough that leaves the side of the bowl clean. If you still have some flour that won’t mix in, add a spot more milk, but don’t add too much as you don’t want a wet dough.

Place the dough onto a lightly floured work surface and flatten it to approximately 2.5 {1 inch} thick, try not to overwork the dough. You can roll it if you like. Use a 5 cm { 2 inch } tin cutter to sharply press scones out of the dough. Be sure not to twist the cutter as this can affect the rise of your scone. Cut as many as you can then remould the dough and cut out the rest.

Transfer the scones to the baking sheet. Sprinkle a little pinch of cayenne pepper onto the top of each one.

Bake in the hot oven for 12 to 15 minutes until risen and golden. Transfer to a wire rack to cool.

Vegan Sun-Dried Tomato Scones | Vagabond Baking

Pin It!

Vegan Sundried Tomato Scones  // perfect for a summer picnic!

Stick around!

Glorious (You’ll Never Believe They’re Vegan) Peanut Butter, Banana, and Chocolate Muffins. Nuff said!

Hazelnut Choc Chip Oat Cookies and Memories of Grenoble. Delicious vegan cookies and travel memories.

Peanut Butter Choc Chip Cookies Peanut Butter freaks, you are going to love these. They are vegan!

Vegan Swedish Cinnamon Rolls The perfect match to a cup of coffee. Vegan Fika!

Chocolate Orange Cupcakes (vegan) moist cocoa sponge and luscious chocolate frosting

Follow on Bloglovin

By Rachel Davis

4 Responses

  1. mmmarzipan says:

    They look amazing! Love sun-dried tomatoes! 🙂

  2. Lovely idea for scones and exceptionally cute dog. Butter wouldn’t melt. Your Aga saga is very familiar. We had one when we first moved into this house, an old and smelly oil-fired one and it went through oil at a frightening rate, running out very often. We usually had to resort to camping stove and microwave as oil deliveries can take a week or so here! Thanks!

    • Both dogs are just so adorable, there’s a naughty streak under all that butter!
      Oh gosh, that sounds like one greedy Aga! Not sure how oil-hungry this one is, this delivery took 3 weeks! I can imagine you have to be rather organised living on an Island, even just mainland Highlands can be a pain!

This site uses Cookies - By using this site or closing this you agree to our Cookies policy.
Accept Cookies
x