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Herby White Rye Scones

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.

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


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  1. Dust a large baking tray liberally with flour and pre-heat the oven.
  2. Sieve the flour and baking powder into a mixing 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 breadcrumbs.
  4. Gently add the water stirring to form a soft sticky dough. Do not overmix.
  5. Gather together the dough into a rough ball and transfer it to the prepared baking tray.
  6. Dust the top with flour and gently flatten the dough with your hands, into a circle 2cm/¾” thick.
  7. Cut the dough into six wedges pushing them apart with the knife to make a 25mm/1” space between each.
  8. Bake for 18-20 minutes.
  9. 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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