An old town, baby birds & savory scones

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
4 cups self-raising flour

1 teaspoon baking powder

1 teaspoon cayenne pepper

100 g margarine (plus 1 tablespoon extra)

1 tablespoonraw sugar

1.5 cup milk (we used rice milk)

1 handful nutritional yeast flakes (in place of cheese)

a few stalks of fresh basil, chives, parsley and oregano, chopped

2 onions, chopped

-1/2 cup canned corn

1/2 cup sliced black olives

Salt and pepper


  • - Preheat oven to 180 degrees C, line a baking tray with baking paper and dust lightly with flour.
  • - In a saucepan add the chopped onion with the tablespoon extra margarine and the sugar, cook on low heat until browned, then put aside.
  • - Sift flour, baking powder and cayenne pepper, then rub in the butter with your fingertips till it resembles breadcrumbs.
  • - Stir in yeast flakes, corn, hearbs, olives, salt and pepper and the cooked onion. Add the milk, cutting into the dry mixture with a knife until just combined (don't overmix).
  • - Dust your hands with flour, then scoop out the sticky batter onto the cupboard, gently shape into small flat balls and brush the tops with milk.
  • - Bake for 20-30 minute, or until puffed and golden. Remove from the oven and leave to cook on tray.


An Old Town, Baby Birds & Savory Scones, photo 1
An Old Town, Baby Birds & Savory Scones, photo 2


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