A chopping board with ‘cheesy’ vegan scones

‘Cheesy’ vegan scones

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Prep: 15 mins Cook: 20 mins

Easy

Serves 7

Try these dairy-free vegan scones that use nutritional yeast for a cheesy flavour, pepped up by mustard and smoked paprika. Serve with vegan onion chutney

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal235
  • fat6g
  • saturates1g
  • carbs35g
  • sugars1g
  • fibre3g
  • protein8g
  • salt1g
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Ingredients

  • 3 tbsp olive oil, plus extra for the tray
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp nutritional yeast
    Nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    Dried nutritional-yeast flakes differ from active and beer yeasts

  • ¼ tsp mustard powder
  • ¼ tsp smoked paprika
  • 3 thyme sprigs, leaves picked
  • vegan onion chutney, to serve

Method

  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.

  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.

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

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