Macadamia Feta and Herb Scones

Make the scones

1. Cut the butter into ¼-inch (5mm) cubes and freeze until needed.
2. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a large baking sheet with parchment paper or a silicone baking mat.
3. Sift together the all-purpose flour and baking powder into a large bowl. Add the spelt flour, nutritional yeast, salt and pepper and whisk everything together.
4. Add the frozen butter. Using your fingertips, rub the butter into the flour until the mixture looks like breadcrumbs. Add the soy milk, macadamia feta, and chopped herbs. Using one hand while the other hand holds the bowl still, gently incorporate everything together just until a soft dough forms and no dry patches remain. Do not overmix.
5. Lightly flour the work surface and the dough. Roll out the dough into a rectangle ¾ to 1 inch (2 to 2.5cm) thick. Using a large chef’s knife, cut the dough crosswise into 4 rectangles, then cut each rectangle diagonally to make 8 equal-size triangles. Arrange them upside down on the lined baking sheet, leaving a little space between them to allow for growth and even baking. (The side that was on the work surface becomes the top, which helps with the rise and a nicer finished appearance.)

Glaze and bake

1. In a small bowl, stir together the soy milk, maple syrup, and olive oil. Using a pastry brush, lightly brush the tops of the scones a couple of times.
2. Bake until the tops are golden brown, 15 to 17 minutes. Transfer the scones to a cooling rack to cool for at least 10 minutes before serving.
3. Store in an airtight container in the fridge for up to 3 days. Lightly toast before serving.