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