Courgette and thyme scones

Courgette and thyme scones

By
From
15 minute vegan
Makes
about 6 medium scones
Photographer
Dan Jones

Warm, herby scones are perfect any time of the day, especially for breakfast and brunch. Serve with lashings of vegan cream cheese.

Ingredients

Quantity Ingredient
500g plain flour, plus extra for dusting
1/2 teaspoon bicarbonate of soda
1 rounded teaspoon dried thyme, finely chopped
1 teaspoon dried mixed herbs
1 medium courgette
pinch of salt, freshly ground black pepper
300ml unsweetened soya milk, plus an extra 2 teaspoons for glazing

Method

  1. Preheat the oven to 220°C.
  2. In a bowl, mix together the flour, bicarbonate of soda, thyme, and mixed herbs.
  3. Grate the courgette and squeeze out the excess moisture. Add it to the bowl and stir through, ensuring it is coated in the flour mixture to avoid the courgette sinking to the bottom of the scones. Season with salt and pepper.
  4. Pour in the soya milk and mix to combine into a dough.
  5. Roll the dough out onto a lightly floured surface to about 3cm thick. Using a scone cutter, cut out the scones and place them onto a baking tray.
  6. Use a pastry brush to glaze the top with the soya milk.
  7. Bake for 12 minutes until the tops are just golden.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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