Warm courgette scones

Warm courgette scones

Free from:




Makes 12 small scones. Preparation time 20 minutes. Cooking time 12 minutes.


  • 1 medium courgette, grated (approx. 100g)
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • ½ 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