Herby White Rye Scones

Name: Herby White Rye Scones
Ingredients: 200 g Doves Farm Organic White Rye Flour; 4 tsp FREEE Baking Powder; 1 tsp sage; 1 tsp rosemary; 1 tsp thyme; 1 tsp sugar; 0.5 tsp black pepper; 4 tbsp olive oil; 125 ml water; flour, for dusting

Makes 6-8 wedged shaped scones

Savoury treats, ideal to serve with soup and equally delicious served with hummus and a 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.

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Free from Egg, Soya, Nuts

Vegetarian, Vegan, Organic, Wholemeal

Ingredients

200g Doves Farm Organic White Rye Flour
4 tsp FREEE Baking Powder
1 tsp sage
1 tsp rosemary
1 tsp thyme
1 tsp sugar
½ tsp black pepper
4 tbsp olive oil
125ml water
flour, for dusting

Dust a large baking tray liberally with flour and pre-heat the oven.
Sieve the flour and baking powder into a mixing bowl, add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
Add the oil to the bowl and using a fork, blend everything together until the mixture resembles breadcrumbs.
Gently add the water stirring to form a soft sticky dough. Do not overmix.
Gather together the dough into a rough ball and transfer it to the prepared baking tray.
Dust the top with flour and gently flatten the dough with your hands, into a circle 2cm/¾” thick.
Cut the dough into six wedges pushing them apart with the knife to make a 25mm/1” space between each.
Bake for 18-20 minutes.
Transfer the triangular scones to a wire rack to cool.

Equipment

large baking tray and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

18-20 minutes

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