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savoury scone recipe

Savoury Scone Recipe: Berry, Coriander & Citrus Scone with Red Pepper & Basil Butter


The use of old-fashioned flour, the inclusion of cinnamon and nutmeg and the incorporation of fruit gives a taste of tradition to this beautiful bread.

  • Serves: 8 |
    8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Spiced Savoury Berry, Coriander and Citrus Scone
90 g oatmeal flour
90 g brown bread flour
20 g flaxseed flour
1 ½ tsp (7.5 ml) baking powder
½ tsp (2.5 ml) bicarbonate of soda
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) freshly grated nutmeg
¼ tsp (1.25 ml) Maldon salt
¼ tsp (1.25 ml) ground black pepper
1 generous handful fresh coriander, washed and chopped
60 g firm coconut oil (refrigerate if need be)
50 ml apple puree (unsweetened)
zest + the juice of 1 orange
150 ml double cream yoghurt
1 Tbsp (15 ml) honey
1 egg, beaten
150 g fresh seasonal berries, sliced in half and quartered

Charred Red Pepper and Basil Butter
250 g unsalted butter at room temperature
¼ tsp (1.25 ml) ground black pepper
¼ tsp (1.25 ml) freshly grated nutmeg
1 Tbsp (15 ml) basil pesto
2 med red bell peppers
pinch of salt

How to make a savoury scone

Spiced Savoury Berry, Coriander and Citrus Scone
Preheat oven to 180°C.

Prepare a loose bottomed 20 cm cake tin and spray well with non-stick spray

Mix together the flours, then add the baking powder, bicarb seasoning and spices, mix well.

Add the chopped coriander and mix through.

Grate the firm coconut oil into the mixture and rub in with your fingertips or a dough cutter.

It should resemble fine breadcrumbs

Mix together the apple puree, coconut milk, zest, orange juice, yoghurt, honey and egg

Pour into the flour mix and add the blueberries Mix well and then spoon the batter into the prepared cake tin.

Bake for 45 minutes or until a knife/skewer comes out clean when inserted into the centre.

Leave to cool for about 30 minutes before serving.

The scones can be reheated again just before serving.

Charred Red Pepper and Basil Butter
Roast the red peppers under a grill or on a braai until well blackened. One charred place into a plastic bag to sweat and cool. Once the peppers have cooled you will easily be able to remove the skins.  Deseed and finely chop.

Whip the butter in a stand mixer until light. Fold in the rest of the ingredients and the charred peppers. Mix until fully combined.

Serve the scone warm with the charred red pepper butter.