White rye and herb savoury scone recipe
This savoury scone recipe from Doves Farm is the perfect comfort food.
It’s hard to resist the delicious flavours in this recipe. What’s more, you can chop and change the herbs to suit your preferences. For instance, swap for chopped chives, chilli and oregano for more of a kick. These savoury scones are so versatile you can use whatever fresh or dried herbs you have to hand.
That being said, thyme is a bit of a favourite here at Liz Earle Wellbeing. Ideal as we move into autumn, thyme has shown to have anti-viral properties. It’s especially helpful for supporting the upper respiratory tract. Rosemary is another wellbeing wonder. This handy herb not only smells utterly delicious, but has antioxidant properties too. Antioxidants help to protect our body against damaging free radicals – molecules produced by our body as we break down food.
This savoury scone recipe is ideal to serve with a steaming bowl of soup. Some of our favourite soup recipes include roasted pumpkin and chilli, tuscan bean and wild garlic. For something slightly lighter, try serving the scones with hummus or tomato salad.
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- 200g organic rye flour
- 4 tsp baking powder
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 tbsp olive oil
- 125ml water
- Flour, for dusting
- Dust a large baking tray with flour and pre-heat the oven to 220˚C, Fan 200˚C, 425˚F, Gas 7.
- Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
- Add the sage, rosemary, thyme, sugar, salt and pepper and blend together well.
- Sprinkle the oil over the flour and using a fork, blend everything together until the mixture resembles breadcrumbs.
- Add enough water stirring to form a soft, sticky dough. Do not over mix.
- Gather together the dough into a rough ball and transfer it to the prepared baking try.
- Dust the top with flour and gently flatten the dough with your hands, into a circle 3cm/1¼”thick.
- Cut the dough into six wedges pushing them apart with the knife to make a 2cm/¾”space between each.
- Bake for 18-20 minutes.
- Transfer the triangular scones to a wire rack to cool.