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Vegan Mushroom Soup and Savoury Herb Scones -

Savoury Herb Scones

  • Author: Brittany at
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Quick bread
  • Cuisine: Vegan


Tender herb dusted scones that go perfectly with creamy mushroom soup.



Savoury Herb Scones

  • 1 3/4 cups unbleached all purpose flour
  • 1 1/2 tbsp granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil (chilled)
  • 3/4 cup + 1 tbsp Silk Organic Unsweetened Soymilk
  • Toppings: 1 tbsp melted vegan butter (or olive oil), fresh thyme, chives, chili flakes, black pepper and sea salt.


Savoury Herb Scones

  1. Preheat oven to 400F.
  2. Combine all dry ingredients.
  3. Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
  4. Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling into an 8" circle on a well-floured counter. The dough should be about 1" thick. Cut into 8 pieces (like a pie!)
  5. Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones.) Brush with melted butter and top with a sprinkle of herbs, etc. (fresh thyme leaves, chopped chives, a pinch of chili pepper flakes, fresh ground black pepper, and a sprinkle of sea salt.) Bake for 10-15 minutes. They should be golden brown on the tops and bottoms. Cool on a cooling rack and serve as soon as possible.


For best results, make sure to measure your flour accurately! How to Measure Flour