Olive and sundried tomato scones

Servings: 8 Prep time: 15
Difficulty: Medium Cooking time: 20
Author: My Dairy-Free Dream Total time: 35

These chunky savoury scones make a perfect tea time treat and are a wonderful accompaniment to soups. Serve warm out of the oven spread with a little dairy free spread or nut butter. The addition of wholemeal flour adds plenty of fibre and gives the scone a lovely nutty flavour.


150g/5oz wholemeal flour
350g/12oz plain flour
60g/2oz dairy free spread
2 tsp baking powder
½ tsp salt
Pinch of mustard powder
40g/1 1/2oz black pitted olives, chopped
30g/1oz sundried tomatoes in oil, drained and chopped
250ml/9floz Rice Dream or Oat Dream
1 free-range egg, beaten
Beaten egg to glaze


  1. Preheat the oven to 220°C, Gas mark 7. Line a baking tray with parchment paper.
  2. Place both flours in a bowl and rub in the dairy free spread until it resembles breadcrumbs.
  3. Add the baking powder, salt, chopped tomatoes and olives and mix to combine.
  4. Add the beaten egg and slowly pour in the Rice Dream or Oat Dream and bring the ingredients together with your hands or a wooden spoon.
  5. The mixture will be sticky at this point.
  6. Tip the mixture onto a lightly floured surface.
  7. Fold and knead to form a soft dough.
  8. Flatten or lightly roll the dough to 2.5cm/1in thick.
  9. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 8 scones.
  10. Place them onto the baking tray – you may need to do this in two batches.
  11. Brush the tops of the scones with beaten egg.
  12. Cook for 15-20 minutes until the scones are risen and golden-brown.
  13. Serve warm with vegan spread or nut butter.


Per serving:

Calories 255kcal
Protein 6.2g
Carbohydrates 36.7g
of which sugars 2.1g
Fat 9.1g
of which saturates 3.8g

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