Vegan Cheese And Rosemary Scones Recipes
'CHEESY' VEGAN SCONES
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
Categories Lunch, Snack, Treat
Time 35m
Number Of Ingredients 11
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
VEGAN CHEESE AND ROSEMARY SCONES
Steps:
- 1. Preheat oven to gas mark 6 and grease a baking tray. 2. Mix dry ingredients in a large bowl. 3. Rub in the butter to form breadcrumbs. 4. Mix in cheese, rosemary and sufficient milk to form a dough (move to mixing by hand when able). 5. Turn out on floured surface, knead gently. Roll out to about 1/2-3/4" thickness and cut into rounds. 6. Place rounds on a baking tray and glaze with soy milk. 7. Bake for 18-20 minutes until risen and golden brown. Transfer to wire rack to cool.
VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)
I got hooked on these at my local Whole Foods bakery and then was ecstatic to find the recipe in Isa Chandra Moskowitz's book, Vegan Brunch. The best part is that I can now make them gluten free for my husband! I hope you enjoy these savory scones as much as we do. They're divine with some melty Earth Balance Buttery Spread or Tofutti Better Than Cream Cheese.
Provided by Prose
Categories Breads
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
- In another bowl, combine wet ingredients and rosemary.
- Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
- When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
- Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.
ROSEMARY SCONES
Make and share this Rosemary Scones recipe from Food.com.
Provided by Norahs Girl
Categories Scones
Time 22m
Yield 10-12 scones approx.
Number Of Ingredients 7
Steps:
- Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
- Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
- Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.
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