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.
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