Cheesy Vegan Scones Recipes

VEGAN CHEESE SCONES

Steps:

• Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Grease a baking tray with dairy-free margarine.
• Tip the flour into a large bowl. Cut the margarine into small squares or chunks and add to the bowl.
• Rub the margarine in to the flour with your fingers until the mixture resembles breadcrumbs.
• Grate the cheese into the bowl and add the salt, mustard powder and chives, then toss through the flour mixture to combine evenly.
• Add the milk and mix, then add cold water little by little (just a tablespoon at a time) until the mixture comes together into a dough. Try to work it as little as possible, just bring it together then leave it alone!
• Tip the dough out onto a floured surface, then gently roll it with a rolling pin until it is about 1.5cm thick, (about the thickness of your finger, if you don't have a ruler handy).
• Use a pastry cutter to cut out as many scones as you can from the dough and place them on the greased baking tray. Then re-roll the offcuts and keep going until all the dough has been used up.
• Brush the tops of the scones with a little dairy-free milk, (don't brush the sides as this will stop them rising), then bake for 15-20 minutes until golden brown. These are at their best still warm from the oven, but also freeze well so why not make a double batch and keep some for a rainy day!

'CHEESY' VEGAN SCONES

Steps:

• 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.