Savoury Scones

Tangy scones that are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.


makes 10

  • 200g plain flour (1 3/4 cups)
  • 1 1/2 tsps baking powder, levelled off
  • 40g dairy-free spread
  • 1 tbsp marmite mixed with 1 tbsp boiling water
  • 1 tsp oregano
  • 1 tbsp nutritional yeast
  • 120 ml oat milk
  • glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

– Preheat the oven to 200 degrees Centigrade/Gas Mark 6

– Oil and flour a baking sheet.

– Sift the flour and baking powder into a bowl. Stir in the oregano.

– Rub in the spread with your fingertips until the mixture resembles fine breadcrumbs.

– Pour in the oat milk and watery marmite mix. Bring together to form a soft dough.

– Turn out and lightly knead.

– Press out the dough to 2 inches high and cut out circles with a cookie cutter.

– Place on the baking sheet and brush with the glaze.

– Bake for 20 minutes until the scones have risen and golden.

– Cool on a wire rack.



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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

10 thoughts on “Savoury Scones

  1. Great looking scones!
    Funny, I’ve never used Marmite before, but just yesterday I was eyeing it in the store. I will have to pick some up the next time.

  2. I’ve just made these; not only at making scones, but vegan and with marmite. Unfortunately they haven’t risen too much – they look like cookies but I think this is down to me working the dough too much. Next time I’ll use self-raising flour and try not to touch the dough too much when I knead it. Thankyou for the recipe though, great inspiration πŸ™‚

  3. I have just made this. I was a little worried they would be too salty but they weren’t – I will possibly use a little less next time. They are savoury and ‘cheesy’. I am used to putting a marmite glaze on cheese scones but not in them. I have made a vegan version using white miso which are lovely but it is v expensive to buy. This is a good alternative. I often want a savoury snack in the afternoon but most vegan treats are sweet. I will say I doubled the baking powder 3-4 tsp per 225g of flour is the recommended amount generally. I also used wholemeal flour. Mine rose very nicely.

    Anyway, thank you for your recipe, yours look delicious – mine don’t look bad either! They taste good. Yum! I recommend people give them a go.

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