Tesco recipe and my Kale scone recipe, I worked out a recipe.
These scones are not just for meal times. They make a nice savoury snack. I really like them with vegemite, E thinks they would be nice with hummus and of course you can add cheese to them.
I had meant to send these scones to Tandy at Lavender and Lime who is hosting International Scone Week but I have just seen that I missed the deadline, but do check out the scones on her sidebar. Meanwhile I am sending these to Kimmy and Mary-Ellen for Healthy Vegan Fridays.
More savoury scone recipes on Green Gourmet Giraffe:
Beetroot, apple and walnut scones (v)
Kale scones (v)
Leek, walnut and blue cheese scones
Pumpkin, pecan and poppyseed scones (v)
Sweet potato and cheeze scones (v)
Walnut, brie and apple scones
Pesto and poppy seed scones
An original recipe by Green Gourmet Giraffe
Makes about 20 small scones
1 cup milk (I used soy)
1/2 cup pesto*
1 tsp lemon juice or apple cider vinegar
1 1/2 cups plain wholemeal flour
1 cup self raising white flour
3 tsp baking powder
2 tbsp poppyseeds
1/4 tsp salt, or to taste
50g butter or margarine
extra milk to glaze scones
extra poppy seeds to sprinkle
Preheat oven to 220 and grease a baking tray.
Mix soy milk and pesto in a large jug or small bowl. Stir in lemon juice and set aside.
Mix flours, baking powder, poppy seeds and salt in a medium large mixing bowl. Rub butter into flour until it resembles fine breadcrumbs.
Pour the pesto mixture into the dry ingredients and mix with a knife (this is to make sure the mixture is handled as little as possible. Knead briefly on a well floured board until you have a smooth dough.
Pat out dough to about 1.5-2cm thick on a floured board using floured hands. Use a scone cutter to cut out scones and place on prepared tray.
Brush scones with milk and sprinkle with poppyseeds. Bake for 15-18 minutes or until lightly golden brown. Wrap scones in a tea towel and eat warm or on day of baking.
*NOTES: I used the below pesto but any pesto would work. However the texture of the pesto would affect the texture and need for seasoning in the scones, so adjust accordingly. The pesto below is vegan and if you also use vegan milk and vegan margarine in the scones, they will be vegan. When cooking scones, I like to put mine close to each other which helps them rise but they can also be spaced out.
Vegan Silverbeet, Basil and Pistachio Pesto
Adapted from Food 52 and The Vegan and The Chef
Makes about 1 cup
1 packed cup of silverbeet (swiss chard) leaves
1/2 packed cup of basil (1 bunch)
1/2 cup pistachios
6 tbsp olive oil
3 tbsp nutritional yeast flakes
1 tbsp lemon juice
1 medium garlic clove
good pinch salt and shake of ground pepper
Blend until smooth.
On the Stereo:
British pub songs (The London Inn): various artists