‘Cheesy’ vegan scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 7
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- 3 tbsp olive oilplus extra for the tray
- 1 tsp white wine vinegar
- 250ml almond milk
- 1 cauliflower stalk(around 100g)
- 300g self-raising flourplus extra for dusting
- ½ tsp baking powder
- 3 tbsp nutritional yeast
- ¼ tsp mustard powder
- ¼ tsp smoked paprika
- 3 thyme sprigsleaves picked
- vegan onion chutneyto serve
Nutrition: Per serving
- kcal235
- fat6g
- saturates1g
- carbs35g
- sugars1g
- fibre3g
- protein8g
- salt1g
Method
step 1
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.
step 2
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.
step 3
Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.
