A chopping board with ‘cheesy’ vegan scones

‘Cheesy’ vegan scones

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal235
fat6g
saturates1g
carbs35g
sugars1g
fibre3g
protein8g
salt1g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.10 ratings
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