- Cook Time: 15 mins
- Serving: 7 Persons
Nutrition facts (per portion)
- Calories: 235
- Carbohydrate Content: 35g
- Fat Content: 6g
- Fiber Content: 3g
- Protein Content: 8g
- Saturated Fat Content: 1g
- Sodium Content: 1g
- Sugar Content: 1g
'Cheesy' vegan scones Recipe
'Cheesy' vegan scones is a Scone recipe for 7 people, takes only 20 mins; recipe has olive oil, white wine vinegar and almond milk.
Ingredients
- Olive Oil - 3 tbsp olive oil, plus extra for the tray
- Smoked Paprika - 1/4 tsp smoked paprika
- Mustard Powder - 1/4 tsp mustard powder
- White Wine Vinegar - 1 tsp white wine vinegar
- Self Raising Flour - 300g self-raising flour, plus extra for dusting
- Baking Powder - 1/2 tsp baking powder
- Almond Milk - 250ml almond milk
- Thyme Sprigs - 3 thyme sprigs, leaves picked
- Nutritional Yeast - 3 tbsp nutritional yeast
- Cauliflower Stalk - 1 cauliflower stalk (around 100g)
- Onion Chutney - vegan onion chutney, to serve
Instructions
- Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.
- Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.
- Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.