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 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, salt and pepper and blend together well.
  3. Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in most of the water then use your hands to bring together a soft mass of dough. Add the remaining water if required.
  5. Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, into a circle 2cm/¾” thick.
  6. Cut the dough into wedges and lift them on to the prepared baking tray.
  7. Bake for 15 - 18 minutes depending on the size of the triangles.


large oven tray


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes

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