Vegan Cheese And Rosemary Scones Food

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!

VEGAN TOMATO-ROSEMARY SCONES (WITH GLUTEN-FREE OPTION)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
• In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper.
• In another bowl, combine wet ingredients and rosemary.
• Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon.
• When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits).
• Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.

'CHEESY' VEGAN SCONES

Steps:

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

ROSEMARY SCONES

Steps:

• Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
• Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
• Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f) for12 minutes.