Cheesy’ vegan scones

PREP: 15 MINSCOOK: 20 MINSEASYSERVES 7
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

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.