Lucy's Friendly Foods

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or 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

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.



12 Responses

  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 🙂

  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.

  4. Hi, thanks for your great allergy-friendly recipes! I followed this one, but found the mixture incredibly wet, so added more plain flour. They turned out like rock cakes rather than scones and I only managed to get 6 out of the mixture, not sure what went wrong…

    1. I’d suggest you watch the YouTube video – the link is in the post. It’s a wet mix and you do need to be very gentle. Hope that helps

Leave a Reply

%d bloggers like this: