Savoury Vegan Scones Recipes

SAVOURY VEGAN SCONES

Steps:

• Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a baking sheet with baking paper.
• Place the flour in a large bowl along with the baking powder, nutritional yeast, smoked paprika, chilli powder, garlic granules, thyme and salt and mix to combine.
• Add the cold, cubed vegan block butter and the wholegrain mustard. Rub them in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
• Stir through the chopped chives then add the milk and stir to form a soft, sticky dough. If it is too dry add a drop more milk. Mix it just enough to form a smooth dough, do not knead it.
• Pat the dough out on a floured surface to about 4 cm / 1 ½ inches thick.
• Use a floured 6 cm (2 ⅓ in) round cutter to cut out as many scones as you can. Bring together the scraps, pat out the dough again and cut out more scones.
• Place the scones spaced apart on the lined baking tray then gently brush the tops with milk.
• Bake for about 15 minutes until well risen, golden and firm to the touch. They should sound hollow when tapped on the bottom. Transfer the scones to a cooling rack and allow to cool a little before serving.

VEGAN SCONES

Steps:

• Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
• Gradually stir the milk into the flour mixture until you have a smooth dough.
• Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
• Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.