'CHEESY' VEGAN SCONES

'Cheesy' vegan scones image

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

Provided by Sophie Godwin - Cookery writer

Time 35m

Number Of Ingredients 11

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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

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.

Nutrition Facts : Calories 235 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium