Vegan Savoury Scones Vegan Cheese And Sausage Scone Recipes

VEGAN CHEESE SCONES

Steps:

• Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Grease a baking tray with dairy-free margarine.
• Tip the flour into a large bowl. Cut the margarine into small squares or chunks and add to the bowl.
• Rub the margarine in to the flour with your fingers until the mixture resembles breadcrumbs.
• Grate the cheese into the bowl and add the salt, mustard powder and chives, then toss through the flour mixture to combine evenly.
• Add the milk and mix, then add cold water little by little (just a tablespoon at a time) until the mixture comes together into a dough. Try to work it as little as possible, just bring it together then leave it alone!
• Tip the dough out onto a floured surface, then gently roll it with a rolling pin until it is about 1.5cm thick, (about the thickness of your finger, if you don't have a ruler handy).
• Use a pastry cutter to cut out as many scones as you can from the dough and place them on the greased baking tray. Then re-roll the offcuts and keep going until all the dough has been used up.
• Brush the tops of the scones with a little dairy-free milk, (don't brush the sides as this will stop them rising), then bake for 15-20 minutes until golden brown. These are at their best still warm from the oven, but also freeze well so why not make a double batch and keep some for a rainy day!

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.