Name: ‘Cheesy’ vegan scones
Prep time: 15 min
Cook time: 15 min
Yield: 7
Ingredients: 3 tbsp olive oil , plus extra for the tray -; 1 tsp white wine vinegar -; 250ml almond milk -; 1 cauliflower stalk (around 100g) -; 300g self-raising flour , plus extra for dusting -; ½ tsp baking powder -; 3 tbsp nutritional yeast -; ¼ tsp mustard powder -; ¼ tsp smoked paprika -; 3 thyme sprigs , leaves picked -; vegan onion chutney , to serve -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - ‘Cheesy’ vegan scones

1. 3 tbsp olive oil , plus extra for the tray -

2. 1 tsp white wine vinegar -

3. 250ml almond milk -

4. 1 cauliflower stalk (around 100g) -

5. 300g self-raising flour , plus extra for dusting -

6. ½ tsp baking powder -

7. 3 tbsp nutritional yeast -

8. ¼ tsp mustard powder -

9. ¼ tsp smoked paprika -

10. 3 thyme sprigs , leaves picked -

11. vegan onion chutney , to serve -

How to cook deliciously - ‘Cheesy’ vegan scones

1. Stage

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.

2. Stage

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.

3. Stage

Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.