Hearty Scones with Wild Garlic & Dried Tomatoes

Originally from Scotland, the little pastries are traditionally eaten at the afternoon tea with cream and jam. Now they are also very popular in a hearty version. Try our Spring scones with freshly picked wild garlic and dried tomatoes.
  • Preparation time: 5 m
  • Cooking time: 35 m


  • 200 g wheat flour
  • 1 ½ teaspoon baking powder
  • 40 g Margarine
  • 1 tablespoon Oregano
  • 3 tablespoons yeast flakes
  • 120 ml oat drink
  • 1 tsp salt
  • 1 handful wild garlic
  • 5 tomatoes dried


  • Mix flour, baking powder and salt.

  • Add margarine and knead with hands to large crumbs.

  • Add oregano, yeast flakes, oat milk, chopped wild garlic and chopped tomatoes and knead together until you can form a homogeneous dough.

  • Form the dough into a ball, wrap in foil and let it rest in the fridgerator for 15 minutes.

  • Preheat oven to 180 ° C top & bottom heat.

  • Roll out the dough about 3 cm thick and cut out uniform circles with a cookie cutter or a floured glass.

  • Place the dough on a baking tray with baking paper.

  • Bake for 20 minutes until golden brown.

Additional information

For different flavours, add hearty ingredients, like olives, rosemary, spinach or basil to the scones. This recipe is sugar and soy free.