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Carrot & Parsley Savoury Scones w Garlic Butter // Vegan + RSF

23 / 01 / 2018

These are heaven. They take me back to these savoury scones I had growing up - but hands down these are 10 times better. Scones are kinda dry and these babes are SOOO NOT that! Which kind of makes them a savoury muffin (I do cook these in muffin cases) - but whatever you want to call these know that they're moist, comforting, savoury and will have you groaning with 'yummm' pulsating throughout ya' bod. Ok, that's a little OTT - but you get my point. Have these with a soup, in a lunch box, on a cosy cold afternoon, wherever - just please do make these - you'll have no regrets!!

Makes 9

Ingredients

Method

  1. Preheat your oven to 180C.
  2. Prep your first three ingredients.
  3. In a large bowl, combine the plant mylk with the vinegar and leave to sit for about 5 minutes until it curdles and becomes a buttermilk. Then add the oil and yoghurt and mix until smooth. Then add the carrot, cheese and parsley, stirring until evenly mixed.
  4. Add the polenta, flour and a grind each of salt & pepper to the bowl, gently bringing the whole mixture together into a muffin batter type of consistency.
  5. Evenly divide the mixture amongst 9 (approx.) muffin holes with cases in them if you have them. Cook in the preheated oven for 20-25 minutes or until set and slightly golden brown.
  6. Meanwhile prepare the garlic butter by mixing the butter, garlic and a generous amount of salt & pepper together until smooth. Transfer to the freezer to harden up until needed.
  7. These are best served warm with the garlic butter - but are insanely delicious any-which-way you decide to eat them :)