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Kevin Stone's Vegan Chilli Thyme Scones

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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15 Minutes
Serves 4 People
Not too Tricky
  • 450 g or 1lb Self Raising Flour
  • 2 level tsp Baking Powder
  • 2 level tsp Fresh thyme
  • 2 small red chilli (de-seeded and finely chopped)
  • 110g or 4oz vegan spread
  • 2 tbsp Mr Hugh's Chilli Infused Oil (Buy Now)
  • 150ml Soya or coconut milk
  • Good pinch of salt

Heat oven to 220˚c/425˚f/gas mark 8 and lightly grease a baking tray

Mix together flour, baking powder, salt and vegan spread until resembles fine breadcrumbs

Add thyme, chopped chilli, chilli oil, and soya/coconut milk

Mix until it forms a soft dough

Turn onto a slightly floured surface and knead lightly

Roll dough out to 2cm thick and use a cutter to cut out your scones

Place on baking tray and brush with soya/coconut milk

Bake for 12-15 minutes until golden and well risen

Leave to cool and then enjoy.

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