These Vegan Olive and Feta Scones have perfectly flaky layers that are filled with savoury flavours. Perfect for a weekend treat or an addition to your dinner time spread.
If you love baking, but also don’t have a big sweet tooth these savoury vegan olive and feta scones are the perfect weekend treat. Flaky, buttery vegan layers loaded with a crumbled vegan feta cheese and kalamata olives. The saltiness of the feta and olives compliments that subtle sweetness and decadence you get from scones.
The best part of this recipe, is that it’s very easy to freeze. So if you don’t need all eight scones, freeze them! After you’ve shaped the scones, place in an air tight container in the freezer. When ready to eat, preheat the oven according to the recipe and bake, adding an additional 1-2 minutes if necessary.
Why you’ll love this recipe:
- Comes together in under 30 minutes.
- Packed with savoury flavour.
- Can be frozen and baked with craving.
Top tips for making savoury vegan scones:
- Keep the ingredients cold for flaky layers. Scones get their flaky layers when cold butter creates air pockets while baking. If the butter is too warm before baking it will melt before it can create air pockets.
- Use a pastry blender. To keep the dough as cold as possible, we reduce contact with our hands as the warmth from them can melt the butter. Use a pastry blender to cut the vegan butter into the dough without raising the temperature too much.
- Stack the dough for extra layer. For the super tall scones with many layers we cut the dough in half and layer it on top of each other2-3 times before pressing into a disk or square to cut into scones.
- Freeze scones before baking. Like mentioned previously, the butter needs to be cold to create flaky layers. While the oven preheats, keep the prepared scones in the freezer right before baking for the best layers ever.
Ingredient Notes:
- Soy Milk – This is our go-to non-dairy milk for most recipes, but you can substitute with your favourite non-dairy milk. We do not recommend using any sweetened milk as this will affect the savouriness of the recipe.
- Apple Cider Vinegar – This can be substituted with lemon juice if you don’t have apple cider vinegar on hand.
- Maple Syrup – Can be replaced with another liquid sweetener, but maple syrup is recommended.
- All-Purpose Flour – We use our grocery store brand unbleached all-purpose flour. Any brand should work.
- Vegan Butter – The Becel Plant-Based Sticks are our favourite vegan butter. You should not use a tub margarine as it will not achieve those flaky layers that make a scone what it is.
- Kalamata Olives – These lend well to the Mediterranean flavour of the scones, but you can use any olives you have on hand.
- Vegan Feta – Our go-to is the Nafsika’s brand, but have also used the Daiya feta which is more widely available and it works great as well.
- Fresh Dill – We like using fresh dill, but dried dill works as well!
Other vegan scones you’ll love:
- Sweet Potato Scones with Rosemary and Garlic
- Vegan Gingerbread Scones
- Vegan Cheddar Chive Scones
- Vegan Fruitcake Scones
- Vegan Blueberry Scones
How to make Vegan Olive and Feta Scones:
Vegan Olive and Feta Scones
These Vegan Olive and Feta Scones have perfectly flaky layers that are filled with savoury flavours. Perfect for a weekend treat or an addition to your dinner time spread.
Print Pin ItServings: 8 scones
Ingredients
- 360 g (3 cups) all-purpose flour
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- Pinch kosher salt
- 170 g (¾ cup) vegan butter, cubed
- 180 mL (¾ cup) soy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flax seeds
- 30 mL (2 tbsp) maple syrup
- ½ cup vegan feta cheese, crumbled
- ¾ cup kalamata olives, chopped
- ¼ cup fresh dill, chopped
Instructions
Note: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
- Mix all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined. Cut in cold vegan butter using a pastry blender until pea sized pieces. The butter should still be visible, varying sized chunks is what gives these scones their flaky layers.
- Create a well in the centre of the flour mixture and pour in the soy milk, apple cider vinegar, ground flaxseed, and maple syrup. Using a rubber spatula fold the wet ingredients into the dry until a dough comes together.
- Once the dough comes together add in the vegan feta, olives, and dill – fold until incorporated.
- Once most of the flour is mixed in, turn out the dough on a clear surface and gently fold the dough until the rest of the flour is combined.
- Press the dough into a rectangle about 1 inch thick. Cut in half and place one half on top of the other and press into a 1 inch thick rectangle again, doubling the layers. Repeat 2-3 more times to create dozens of layers of dough and butter. Finally press into a rectangle 1 inch thick then cut into 8 smaller rectangles. Place the scones on a lined baking sheet and set in the freezer for 1 hour.
- After about 30-45 minutes of freezing, preheat the oven to 400°F.
- Remove the scones from the freezer and transfer them to another lined baking sheet.
- Bake for 20-22 minutes or until golden brown on top and dark golden on the bottom.
- Transfer to a wire rack to cool slightly. They’re delicious when served warm or room temperature.
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