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‘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

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 7
  • Easy
  • Serves 7
  • Easy
  • Calories 235
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 1
  • Protein 8
  • Fat 6
  • Fibre 3
  • Salt 1

Nutrition per serving

  • Calories 235
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 1
  • Protein 8
  • Fat 6
  • Fibre 3
  • Salt 1

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. 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.

  2. 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.

  3. Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.

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