Herby Rye Scones

Makes 6-8 wedged shaped scones

Savoury and un-yeasted, you can vary the herbs in these scones. Serve spread with butter, cream cheese or hummus or to accompany some soup.

Free from Egg, Soya, Nuts
Vegetarian, Vegan, Organic, Wholemeal


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  1. Dust a large baking tray with a little flour and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl, add the sage, rosemary, thyme, sugar and pepper and blend together well.
  3. Add the oil to the bowl and using a fork, blend everything together until the mixture resembles breadcrumbs.
  4. Gently stir in the water to form a soft slightly sticky dough. If this does not happen easily add a few more drops of water.
  5. Gather together the dough to form a soft, slightly sticky, mass of dough.
  6. Lightly dust the worktop with flour, place the mass of dough in the middle and lightly dust the top with flour.
  7. Gently flatten the dough with your hands, into a circle 2cm/¾” thick.
  8. Cut the dough into six wedges and lift them on to the prepared baking tray.
  9. Bake for 15-18 minutes depending on the size of the triangles.
  10. Transfer the triangles to a wire rack to cool.


large baking tray and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes

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