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Savoury Vegan Chive & Seed Scones

Savoury Vegan Chive & Seed Scones

Our creative genius Lena has created these delicious vegan scones. Finally a scone that everyone can enjoy. Perfect for afternoon tea with a cup of coffee or to have alongside a warming bowl of soup.

Dietary: Vegetarian / Vegan

Makes: 8 triangle scones | Total time: 25 minutes


4 cups organic white spelt flour
1 teaspoon baking powder
¼ cup nutritional yeast flakes
½ teaspoon garlic powder
½ teaspoon onion powder
½ Tablespoon flaky sea slat
1 teaspoon ground black pepper
2 Tablespoons dried chives
2 Tablespoons organic pumpkin seeds
1 Tablespoon organic sunflower seeds
1 Tablespoon organic white sesame seeds
1 cup organic virgin coconut oil, chilled 
1 ½ cup plant mylk, chilled


  1. Preheat oven to 230° C and line a baking tray with parchment baking sheets.
  2. In a large mixing bowl combine all ingredients except coconut oil and plant mylk.
  3. Add coconut oil a little at a time and rub into flour mix with fingertips until a crumbly consistency is reached.
  4. Slowly pour in chilled mylk and mix with a wooden spoon. Take care not to over mix.
  5. Turn onto a floured surface and shape into a round, roughly 2cm thick. Using a large knife cut into eight triangles. Place on to the prepared baking tray, brush with a little extra mylk and top with a few extra seeds. Bake for 12-16 minutes until golden and crispy on top.
  6. Serve warm with vegan butter or your favourite chutneys.
  7. Store in an airtight container for two days or freeze.


Recipe, styling, photography by Lena Fischer

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