Sundried tomato and oregano scones by Katy Beskow | The Vegan Society

Sundried tomato and oregano scones by Katy Beskow

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» Sundried tomato and oregano scones by Katy Beskow

These perfectly portable scones are a tasty alternative to a sandwich, especially when served at a picnic. Delicious served warm, with lashings of cool vegan cream cheese.

Suitable for freezing

IngredientsBatch of scones on a tray. One scone sliced up on a plate with a knife next to it, on top of a tea towel with two cups of tea

  • 250g (2 cups) plain (all-purpose) flour, plus extra for rolling
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp dried oregano
  • 5 sundried tomatoes in oil, roughly chopped
  • 120ml (1⁄2 cup) unsweetened soya milk, plus extra for glazing
  • generous pinch each of sea salt
  • and black pepper


  1. Preheat the oven to 220°C/425°F/gas mark 7 and line a baking sheet with baking parchment.
  2. In a large bowl, mix together the flour, bicarbonate of soda, dried oregano, and some sea salt and black pepper.
  3. Stir through the chopped sundried tomatoes until coated in the flour mix, then stir in the soya milk and combine into a thick dough.
  4. Place the dough on a lightly floured surface, then roll to a 2cm (3⁄4in) thickness. Use a scone cutter to cut out the scones, then place them on the lined baking tray. Brush the tops with a little soya milk, then bake in the oven for 10–12 minutes until lightly golden.

Easy tip

Switch up the recipe by adding sliced black olives, capers and fresh chopped herbs.

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography ©Luke Albert

Cover for Easy vegan Bible by Katy Beskow. Front cover is yellow and green veg scattered on a light background, such as lemons, peas and asparagus

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