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White Rye and Herb Scones

Makes 6 scone triangles

These savoury treats are ideal to serve with soup and equally delicious served with hummus or tomato salad. You can swap the herbs in these versatile vegan scones for chopped chives, chili and oregano, or whatever fresh or dried herbs you have to hand.

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


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  1. Dust a large baking tray with flour and pre-heat the oven.
  2. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  3. Add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
  4. Sprinkle the oil over the flour and using a fork, blend everything together until the mixture resembles breadcrumbs.
  5. Add enough water stirring to form a soft, sticky dough. Do not over mix.
  6. Gather together the dough into a rough ball and transfer it to the prepared baking try.
  7. Dust the top with flour and gently flatten the dough with your hands, into a circle 3cm/1¼”thick.
  8. Cut the dough into six wedges pushing them apart with the knife to make a 2cm/¾”space between each.
  9. Bake for 18-20 minutes.
  10. Transfer the triangular scones to a wire rack to cool.


large baking tray and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

18-20 minutes

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