Ugandan Bean Scones
A Local, Nutritious Treat with a Zesty and African Twist
The BODY&SOIL Bean Scones
Today we want to share a favorite from our canteen and at BODY&SOIL: Bean Scones!
These soft, slightly sweet scones are a simple pleasure — perfect for breakfast, tea, or a quick snack. They are also an easy, nutritious breakfast for children. At BODY&SOIL here in Uganda, we’ve reimagined this classic treat using our local African beans, transforming a humble staple into a protein-rich, nutrient-packed delight.
Nutrition is not about taking things away — it’s about adding. We aim to make recipes that people already know more nutritious and delicious, while keeping them affordable. At the same time, we support local farmers and encourage youth to see farming as a creative, innovative path rather than a “poor-man’s job.”
Beans are one of the most powerful foods for both human health and soil regeneration. They fix nitrogen in the soil, strengthen local food systems, and provide protein, carbohydrates, minerals, and soluble fiber. Using bean flour in baked goods helps create healthier alternatives to imported wheat products, which often spike blood sugar and provide few nutrients.
Our Bean Scones are naturally flavored with lemon and ginger, and topped with simsim (sesame seeds) for extra crunch and nutrition. They are a perfect example of how local ingredients can nourish the body, celebrate flavor, and support communities.
So let’s get started.
Recipe developed by: Collins Wandera and Bonny Kalungi
Ingredients to make bean scones.
Ingredients
3 cups bean flour (made from any dried beans pounded or blended into a flour)
1 cup wheat flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup vegetable oil
3 large eggs (1 reserved for glazing)
Juice of 2 lemons
Zest of 1 lemon
1 teaspoon ginger powder
1½ cups water (or milk)
Simsim (sesame seeds) for garnish
Equipment
Mixing bowl, sieve, measuring cups/spoons, fork, spatula, rolling pin, cup or cutter, baking tray, oven
Method
Preheat your oven to 200°C (400°F).
Combine dry ingredients:
Sift together bean flour, wheat flour, sugar, baking powder, and salt.
3. Mix wet ingredients: Add into the bowl, the eggs, water (or milk), lemon juice, lemon zest, and ginger powder.
Mix everything together
4. Form the dough: Gently sprinkle the water into the dry ingredients until a soft dough forms. It should be crumbly. Avoid overmixing — it can make the scones tough.
Gradually sprinkle in the water until the dough turns crumbly.
5. Shape the scones: Roll out dough on a lightly floured surface to about 1 inch thickness. Cut into rounds using a floured cup or cutter.
6. Glaze and garnish: Brush tops with the reserved egg and sprinkle with simsim seeds.
7. Bake: Place on a baking tray and bake for 15–30 minutes, until golden brown.
8. Cool and serve: Let scones cool slightly before enjoying.
These scones are even fluffy on the inside—you would never guess they’re made with bean flour.
Key Notes
Gentle handling matters: Overmixing toughens the dough.
Optional chilling: Refrigerate dough 10–15 minutes before baking for a lighter texture.
Bean flour tip : Pound or grind your beans into fine flour. Store extras in an airtight jar for future baking.
Why These Scones Matter
Check out our Bean Flatbread recipe to learn more about why beans are so powerful for your body. We even recommend including beans in your meals three times a day—this can also be in the form of bread or a bean flour scone.
At BODY&SOIL, we believe simple recipes like these can celebrate local ingredients, nourish bodies, and regenerate soils—one recipe, one innovation, and one scone at a time.
Share this with someone who needs to try this recipe, or try it yourself! You’ll love it!
Our BODY&SOIL Chef Collins Wandera showing you today, how to make bean scones!