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The Seventh-Day Resource Centre
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Club Recipes - Savoury

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‘Cheesy’ Vegan Scones

 

  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Serves: 7

 

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

 

Method:
  1. Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray.

  2. Mix the vinegar with the almond milk and set aside.

  3. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender.

  4. Drain well, leave to cool, then finely chop.

  5. Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl.

  6. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk.

  7. 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.

  8. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm.

  9. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray.

  10. Gather together any offcuts and cut out more rounds.

  11. Bake on the top shelf of the oven for 10-12 mins until golden.

  12. Serve warm with onion chutney.

 

 



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