Fill your home with the aroma of these freshly baked Savory Scones with Herb de Provence that smell absolutely delicious. These gorgeous tender scones are the perfect accompaniment to hearty soups, stews, frittatas or salads and they make perfect party food.
These flaky, herb-infused scones are easy to make and absolutely delicious. Plus, they are egg-free, sugar-free, dairy- free and cholesterol-free. Who wouldn’t want that?
Few useful tips for making scones
The secret of making scones is not to handle them too much before baking.
Also remember to keep all the ingredients cold when making the dough to ensure that the fat remains solid and melting only under the high temperature of the oven, this will create flaky layers and pockets in the scones that will help the scones to rise. Your hands should also be cold; I always keep a bucket of ice next to me. Warm hands are the enemy as they will melt the fat quickly and that’s a situation we want to avoid.
Make sure to measure your flour and the rest of the ingredients accurately.
If you have worked with coconut oil, then you know that it’s very difficult to work with it once it is chilled in the fridge. I suggest that you measure the exact amount called in this recipe and chill that amount overnight in the fridge. Also make sure you chill the soya milk in the fridge overnight.
Once the wet ingredients are added, only mix to combine them together, there is no serious kneading to be done when making scones.
Tips for storing the leftovers
Keep the leftovers in the freezer placing them in a heavy duty bags. Once frozen, they will keep good for up to two months. But make sure to freeze them on the day of making after they are fully cooled down. When ready to use, first thaw them at room temperature for a couple of hours and then bake in the oven at 180 degrees Celsius for about 8-10 minutes.
For the Dough
- 1¾ cups all-purpose flour
- 1 tablespoon natural sweetener such as organic Natvia
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon herb de provence
- ¼ cup + 1 tablespoon chilled coconut oil
- ¾ cup + 1 tablespoon chilled Organic Non-GMO Unsweetened Soya milk
For the Topping
- Olive oil to brush the scones
- Sprinkle of Sea Salt and freshly ground black pepper
- Preheat the oven to 200 degrees Celsius.
- Combine flour, sweetener, baking powder, baking soda, salt and herb de provence.
- Add the chilled coconut oil to the dry ingredients. Use your cold hands to cut the coconut oil into the dry ingredients, making sure to keep your hands cold throughout the mixing process. Continue until the mixture resembles semi fine crumbs.
- Now add the soymilk and using a fork stir the ingredients but make sure that you do not overmix it. As soon as the mixture is combined, turn the mixture onto a clean floured kitchen counter and just knead them only for couple of times. Then using a rolling pin, roll the dough to form a 20cm circle with a thickness of 2.5 cm. Then with a knife cut the dough into 8 pieces.
- Place each scones on a nonstick baking tray leaving ample space between each scone. Brush the scones with olive oil and sprinkle with salt and pepper.
- Bake in the oven for 15-20 minutes until golden brown.
- Transfer the sconces on a cooling rack and serve hot with your favorite soup, stew or salad.