A brilliant breakfast recipe for a domestic god/dess!

  • Makes 12 small scones
  • Preparation time 20 minutes
  • Cooking time 12 minutes
  • Vegan


1 medium courgette, grated (approx. 100g)

225g plain flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

225g wholemeal flour

350ml soya milk, plus a little extra (for brushing)

100g vegan ‘cheese’, grated

Black pepper


  1. Preheat oven to 220C.

  2. Sprinkle a little salt onto the courgette and leave for 15 minutes. Then rinse the courgette and place in a clean tea towel, pressing out as much water as you can.

  3. Sieve the plain flour, bicarbonate of soda, salt and wholemeal flour into large bowl.

  4. Make a well in the flour and add the milk, courgette and half the vegan ‘cheese’. Gently mix to a dough.

  5. Lightly dust your work surface with a little flour. Press the dough to a thickness of 4cm and season with black pepper.

  6. Cut out twelve scones. Alternatively, use your hands to shape twelve scones.

  7. Brush the top of the scones with a little soya milk and add the remaining vegan ‘cheese’.

  8. Cover a baking tray with parchment paper and a light dusting of flour. Place the scones on the tray and bake for 12 minutes at 220C. These scones taste best eaten straight from the oven. Serve with a spread of your choice.

© The Vegetarian Society 2012


Warm courgette scones

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