Name: ‘Cheesy’ vegan scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

‘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

35 min total 15 min prep 20 min cook 7 235 cal

Instructions

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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.