I have not tried baking savoury scones before and am curious of how Chef Shen Tan’s Uncomplicated Savoury Scones will taste like? I love to try out new baking recipes over the weekend and listed this recipe as one of my must try this weekend.

Last week, Knorr had sent over a lovely Knorrthentic essential cooking kits to Yummy Food Book.  The kit consist of a lovely Apron with my name sew on it, various spices in small glass jar, Knorr Hao Chi All In One Seasoning, Knorr chicken stock cubes, Knorr Ikan Bilis stock cubes, Knorr Tom Yam stock cubes and Celebrity Chef Shen Tan’s exciting Modern Singapore 5 recipes booklet. Inspired by local flavours and traditional favourites with a modern twist, Knorr had paired with Chef Shen Tan to specially create the 5 modern recipes for consumers.




2 Tbsp Knorr Hao Chi All In One Seasoning

425g Plain Flour

2 Tbsp Sugar

2 Tbsp Baking Powder

114g Cold Butter, Diced

120g Frozen Mixed Vegetables


1 Cup Milk

2 Eggs


1. Pre Heat oven to 260 degree Celsius.

2. Add flour, sugar, Knorr Hao Chi All In One Seasoning, and baking powder into a food processor, and pulse 5 times. Add the cold butter, and pulse until it looks like a fine bread crumb mixture.

3. Transfer mixture to a large bowl and stir in frozen mixed vegetables.

4. Separately whisk eggs and milk together. Set aside 2 Tbsp for step 7 and use the rest for step 5.

5. Mix remaining ingredients from step 4 to ingredients in step 3.

6. Knead the mixture on a board until smooth and roll into a square log and cut into 8 squares about 3cm thick.

7. Arrange on parchment paper lined baking tray and glaze the top of the scones with egg /milk mixture that was set aside from step 4.

8. Place scones into oven and reduce temperature to 220 degree celsius and bake for 15 minutes (or until golden brown). Baking the scones at a high heat gives the scones a lovely rise.

Things To Take Note:

Note that I am using Rowenta OC7868 bench top oven and the maximum oven temperature is 240˚C. I had pre heat the oven to 240˚C and reduce the temperature to 220˚C (this works as while). Instead of cutting the dough into squares, I had used a heart shape cutter to shape the scones into hearts.


For the milk and eggs mixture, I had slowly poured the liquid to the dry mixture and knead the mixture. I did not add all liquid at once as I am afraid the dough will be too wet. The dough can be sticky and hard to manage. You can use a scrapper to mix the dough mixture. This was what I did too. Stop adding the liquid to the dough if you find that the mixture is too wet. I did not use up all the liquid.


After 15 mins of baking, here come the heart shape savoury scones:


The savoury scones flavour taste like chicken biscuits and they are very addictive! Love the crunch of the frozen mix vegetables that are added to the scones. The uncomplicated savoury scones are perfect tea time snacks!


Have fun try baking these scones! Happy weekend everybody.

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