- 160g self-raising flour, plus extra for dusting
- 1 tsp dried rosemary
- ½ tsp dried thyme
- Generous pinch of salt
- 50g vegan butter
- 100ml soya milk, plus 1 tbsp for glazing
For the filling
- 1 tbsp olive oil
- 1 leek, finely chopped
- 1 medium courgette, cut into even chunks
- 1 red pepper, roughly chopped
- 2 cloves of garlic, crushed
- 1 tsp dried oregano
- 1 tsp dried mixed herbs
- 400g can chopped tomatoes
- 4 rounded tbsp fresh broad beans, podded
- 1 tbsp tomato ketchup
- Juice of 1 unwaxed lemon
- Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with baking paper.
- Start by making the scone dumplings. In a bowl, mix together the flour, rosemary, thyme and salt, then rub in the vegan butter until the mixture resembles breadcrumbs. Stir through the soya milk until a smooth dough is created. Use your hands to flatten the dough
- to 2.5cm (1in) thick on a lightly floured surface, then use a scone cutter to make eight scone-dumplings. Place them onto the prepared baking tray and brush with a little soya milk. Bake for 10–11 minutes until just golden.
- In the meantime, make the filling. In a stove-to-table pot, heat the olive oil over a medium–high heat and cook the leek for 2 minutes. Add the courgette and red pepper, and cook for a further 2 minutes until softened. Throw in the garlic, oregano and mixed herbs, and cook for a further minute.
- Pour in the chopped tomatoes, broad beans and ketchup, and cover with the lid. Bubble on high for 7–8 minutes until the vegetables are tender.
- Remove the pot from the heat and squeeze over the lemon juice.
- Remove the scones from the oven and carefully place them over the cooked filling, pressing them in gently to absorb some sauce. Serve hot.
Carbon emissions: 0.63kg per serving