Savoury Vegan Scones (Cheap and Easy)

Looking for an effortlessly customisable recipe that's great for when you're in a pinch or just want something easy to make that's new to try? Well look no further than these savory scones, so if you like 'pizza style' flavours or 'curry style' flavours, let's get straight into the recipe:

1) Set your oven to 180 degrees Celsius and mix together the following wet ingredients to put to one side as we mix together the dry ingredients:

60g Unsweetened Almond Milk
30g Cider Vingar
30g Tomato Paste
3g English Mustard*

2) Stir and leave to one side as we mix the dry ingredients:
225g Plain Flour
50g Granulated Sugar
1 tsp Grarlic granules
1 tsp ground Cumin
1 tsp Salt
1 tbsp Oregano
2 tbsp Nutritional Yeast
1 tsp Bicarbonate Of soda
1 tsp Baking Powder

3) Once mixed, combine the butter until you reach a breadcrumb texture, then add your wet ingredients:

50g Margarine

*Now don't worry, I'm not an English mustard girl myself, but just lke how baking soda adds to a recipe, so does mustard. I wouldn't choose to either on a spoon though, or sprinkled / drizzled over food!

Try not to over-mix this batter, as you don't want to start kneading it into an elastic dough.

4) You can either leave this mix to cool in the fridge to make this next step slightly easier, or just get into it straight away. Separate your mixture into 8 scones. You have the option to get fancy here by adding a butter glaze for a delicious crust. But if your like me and rarely have the effort or time for that, just pop them into the oven for 16-18 minutes, or until golden.

If adding a cheese top sounds good to you, I'd recommend taking them out after 10 minutes to add the topping. Giving it time to melt to the scone and get a bit of colour.

Fancy an actual pizza but don't have any pizza dough? Have you ever tried a scone base pizza, using this dough in place of your regular dough?

Pizza Variation: £1.45 per Batch, 18p per serving.

189Kcals, 4.1g Protein, 29.5g Carbs, 6.5g Sugars, 4.9g Fats, 1.2g Saturates, 1.2g Fibre, 1g Salt.



As for the curry variation, it's quite simple:

Swap out the oregano, cumin, nutritional yeast and garlic powder for 2.5 tbsp curry powder and remove the mustard. And I personally like to add 30g of Sultanas to this mix and reduce the sugar to 35g from 50g.

Curry Variation: £0.70 per Batch, 9p per Serving.

195Kcals, 3.2g Protein, 32.9g Carbs, 9.4g Sugars, 5.2g Fats, 1.2g Saturates, 2g Fibre, 1.1g Salt.

I’d bet you already have most of these ingredients tucked away in your kitchen, and if not, don’t worry – there’s almost always an easy swap. No cider vinegar? Any vinegar or even a bit of lemon juice can do the trick to create that buttermilk effect. Out of tomato paste? No problem. I’ve used BBQ sauce in a pinch, and it turned out great. Ketchup or whatever you’ve got handy can work too! You might just need to adjust the spices a little, but it’s easier than it sounds. Just take a quick look at the ingredient list on the back of your sauce, and match your herbs and spices with what’s listed (and remember: ingredients are listed from most to least – so if water’s first, it’s the biggest ingredient).