‘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

Nutrition per serving

kcal 235
fat 6g
saturates 1g
carbs 35g
sugars 1g
fibre 3g
protein 8g
salt 1g

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

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.