vegan breads - sundried tomato and olive scone round

Olive and sundried tomato scone round recipe (vegan)

Course Lunch
Cuisine British, Vegan
Keyword vegan breads
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Mandy Mazliah


  • 200 g self raising flour
  • 2 tsp baking powder
  • pinch salt
  • 50 g dairy free spread
  • 1 tsp dried oregano
  • 50 g black olives pitted and chopped
  • 50 g sundried tomatoes chopped
  • 100 ml almond milk or preferred plant based milk
Metric - US Customary


  1. Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line a baking tray with greaseproof baking paper.
  2. Sift the flour, baking powder and salt into a large mixing bowl. Rub through the spread with your fingertips, or in a food processor, until you have the consistency of breadcrumbs.
  3. Stir through the oregano, olives and sundried tomatoes.
  4. Add 75 ml of the almond milk and mix until it comes together into a soft dough. If it's too dry add the remaining milk a little at a time.
  5. Scrape out onto the prepared baking tray and shape into a round, flattening to about 2cm thickness as you do so. Mark the top of the round into six or eight pieces with a sharp knife.
  6. Bake in the centre of the pre-heated oven for 20 minutes until turning brown and cooked through.
  7. Delicious served warm or will keep for a few days in an airtight container.