Savory Scones with Ramps & Sun-Dried Tomatoes

Name: Savory Scones with Ramps & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: Northern Europe
Ingredients: 1⅔ cups (200 g) spelt flour, plus more for rolling; 1½ teaspoons baking powder; 1 teaspoon salt; 2 tablespoons vegan butter; 1 tablespoon dried oregano; 3 tablespoons nutritional yeast; ½ cup (120 ml) oat milk; 5 oil-packed sun-dried tomatoes, drained and chopped; 5 oil-packed sun-dried tomatoes, drained and chopped

Preparation info

Makes about
10
scones

Difficulty
Easy
Ready in
50 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Originally from Scotland, these little pastries are traditionally served with jam and cream at afternoon tea. They’ve also become popular as savory pastries. We love them flavored with freshly picked ramps or scallions and salty-sweet sun-dried tomatoes.

Ingredients

1⅔ cups (200 g) spelt flour, plus more for rolling
1½ teaspoons baking powder

Europe
United Kingdom
Bread
Vegan
Scotland

Method

Whisk together the flour, baking powder, and salt in a large bowl. Add the vegan butter, working it into the flour with your fingers until the dough is crumbly.
Add the oregano, nutritional yeast, milk, ramps, and tomatoes. Knead just until the dough comes together. Try not to overwork.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.