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vegan breads - sundried tomato and olive scone round

Olive and sundried tomato scone round recipe (vegan)

Mandy Mazliah
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Lunch
Cuisine British, Vegan
Servings 6


  • 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


  • Preheat the oven to 200°C (fan)/220°C/gas mark 7. Line a baking tray with greaseproof baking paper.
  • 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.
  • Stir through the oregano, olives and sundried tomatoes.
  • 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.
  • 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.
  • Bake in the centre of the pre-heated oven for 20 minutes until turning brown and cooked through.
  • Delicious served warm or will keep for a few days in an airtight container.
Keyword vegan breads
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