I was trying to come up with a good idea for a bready type accompaniment to go with the lovely Greek beans recipe as I was making them for my vegan family and hit on a cheesy scone idea. Now I've made cheese scones but never attempted vegan scones before so this was going to be an experiment.
I've tried making vegan sponge with little success honestly so I was a little apprehensive as to how these were going to turn out!
Ingredients:
225 g self-raising flour
50 g dairy-free block margarine
125 g vegan cheese ( grated )
½ teaspoon salt
2 teaspoon mustard powder
1 tablespoon chives, finely chopped
60 ml oat milk
Big pinch pepper
Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6
After measuring out the flour into a largish bowl, place in the salt and the cubed vegan butter and rub in lightly until fine breadcrumbs. Stir through grated cheese, chives, mustard powder and pepper until all mixed together. Pour in the milk and add cold water until the dough comes together without being too sticky.
Bring dough together into a bowl and just bring together onto a floured board. You can roll the dough out at this stage but I just pressed it down gently to about 1.5cms thick, press out rounds of dough gently and place on a baking tray lined with baking paper. Brush just the tops of each scone with a little oat milk and place in the oven for approx 20 minutes.
Once out of the oven ( and after a suitable resting time - two rather hot minutes :) ) , it was time to try these little monsters. OK, they were probably better not scalding hot honestly, and served warm with a little vegan butter they were certainly rather good.
The cheese flavour is a little mild for me so I think I'll experiment next time with a spoonful or two of nutritional yeast and see how that compares. For a first go though they were better than ok.
No comments:
Post a Comment