Tomato, Courgette & Olive Scone

These savoury scones are so incredibly delicious, they taste just like pizza! I love that they’re packed with hidden veg but you would never guess that courgette is the main ingredient. These lovely scones are such a perfect afternoon snack, and would also be a great addition to any packed lunch or picnic. You could even make little sandwiches if you cut the scones in half and spread some filling in the middle!

60 minutes
20 minutes
40 minutes
  • Firstly, preheat the oven to 180C.

  • To make the dough for the scones, start by grating up the courgette. Once it’s grated, sprinkle over about half a teaspoon of salt, and mix this into the courgette. Leave to stand for about 10 minutes.

  • Meanwhile, rehydrate the sundried tomatoes by adding them to a bowl and covering with boiling water. Leave to stand for 10 minutes.

  • Whilst the courgette and tomatoes are soaking, weigh out the buckwheat flour, ground almonds, nutritional yeast and oregano into a large mixing bowl and mix them together with a pinch of salt.

  • After the courgette has been sat for about 10 minutes, pick up the grated courgette with your hands and gently squeeze out any excess water. Repeat a few times so that most of the excess water has been removed, then add the courgette to the dry ingredients.

  • Drain the sundried tomatoes once they’ve softened, then chop them up and add to the dry ingredients along with the chopped olives.

  • Add the olive oil to the mixture, then using a wooden spoon or your hands mix everything together really thoroughly.

  • Once the dough is ready, scoop a little mixture into your hands and roll into a ball before placing on a lined baking tray. Bake the scones for about 40 minutes at 180C or until they look golden on the outside, then leave to cool for at least 10 minutes. Enjoy!

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