Try these Vegan Cheesy Scones with the addition of sun-dried tomatoes and olives, basically (whatever you've got available) they are packed full of flavour, dairy-free and delicious. Cheesy without any cheese but courtesy of nutritional yeast & super moreish! You can make them in less than half an hour to enjoy as a snack or light lunch.
Ingredients
300g plaincream flour (sieved)
2 tablespoons granulated sugar
1 tbsp baking powder
4 tablespoons nutritional yeast
1tbsp garlic powder
1 tsp salt
1 tbsp thyme
50g sun-dried tomatoes chopped (in oil)
50g olives chopped
50g vegan mozzarella cheese grated
120g plant-based butter (frozen)
6 tbsp chickpea liquid drained from a can
160ml plant-based milk
2 tbsp plant milk
sea salt & cracked black pepper
Optional: additional nutritional yeast for sprinkling
Method
1. Preheat the oven to 200 degrees gas mark 5
2. In a large bowl, whisk together the flour, sugar, baking powder, thyme, yeast, garlic, and salt. Once all mixed Use a pastry cutter or grater to cut/grate the frozen butter into the flour mixture and rub in until you have coarse crumbs. This can also be done with a dinner knife or a food processor.
3. Next add your cheese, olives and sundried tomatoes
4. Whisk the chickpea liquid with the plant milk. Add to the flour mixture and stir until moist. The dough will be sticky but that’s ok .
5. Next on a lightly floured surface, turn the sticky dough out and knead lightly , but not too long a minute will do , until all the tomatoes, olives, vegan cheese and thyme are incorporated into the dough.
6. Roll the dough out 1 inch thick so we can cut out squares or rounds you choose and then we need to Place the scones in the freezer for 30 minutes.
7. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with the 2 tbsp of plant milk and finish with a little sprinkle of sea salt and nutritional yeast and bake in the oven for 20 to 25 minutes until golden brown , once cooked allow to cool on a wire rack.
