If you've ever searched for a savoury cheese scone that's gluten-free and vegan, you'll know there aren't many out there! So we made it our mission to create just that, with an easy recipe using our Halo & Swoon Scone Dough mix as the base.

We used nutritional yeast to create a “cheese” flavour, then added plant-based green pesto, fresh herbs, red onion and grated zucchini to create a delicious savoury scone that everyone can enjoy.

Serve these savoury scones warm with a slice of your favourite spread, and any leftovers are delicious toasted under the grill the next day.

Pesto & Herb Zucchini Scones

Serves: 8

Prep time: 20 minutes Cook time: 35 to 40 minutes 

1 Halo & Swoon Scone mix

1/2 cup grated zucchini

1/2 cup finely chopped red onion

2 Tbsp chopped fresh herbs (e.g. chives, parsley, thyme)

1 Tbsp nutritional yeast

2 Tbsp green pesto (vegan) salt + pepper

1 cup milk, room temperature

2 Tbsp coconut oil, melted

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl. Add herbs, zucchini, onion, nutritional yeast, salt and pepper and stir well.

Whisk pesto into the milk, then add to the mix along with the coconut oil, and mix into a dough.

Sprinkle gluten free flour onto lined tray, turn out dough and shape into 8 scones.

Bake in centre of oven for 35 to 40 minutes. Scones are ready when tops are golden.

Serve scones warm with your favourite spread. Any remaining scones can be stored in a cool dry place for up to 3 days.

To reheat, cut in half and put until the grill for 5 minutes.