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Scones - Savoury or Sweet

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

30 minutes

Serves: 4

Scones - Savoury or Sweet

These little beauties are a doddle to make. Try them hot from the oven with soups or stews. Alternatively, grill with melting vegan cheese and strips of moist sun-dried tomato or roasted red pepper. 

For a sweet version, omit the pepper, herbs etc and add 3-4 tbsp sugar – or to taste. Serve with vegan whipping cream and jam or fresh fruit. Skip the instructions at no. 3 and replace with the sugar and a pinch of salt.

Vegan cheese is available just about everywhere, including large branches of most supermarkets. 

 

 

Ingredients: 

  • 225g self-raising flour. These also work with gluten-free flour
  • 1 tsp baking powder
  • 3 tbsp aquafaba (tinned chickpea water), beaten up until very frothy
  • 1 tbsp flax meal (ground linseeds) + 1 tbsp cold water (eg Aldi's Harvest Morn Linseed Meal is very good and cheap)
  • 45g vegan margarine, plus extra for greasing
  • 1tbsp dried mixed herbs
  • 3 tbsp nutritional yeast flakes OR 2 tbsp grated vegan cheese
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 100ml soya or other plant milk, plus extra for glazing 

 

Method: 

1. Preheat the oven to 220°C/425°F/Gas Mark 7.

2. Sift the flour, flaxmeal/water mix and baking powder into a large bowl, and rub in the margarine until the mixture resembles breadcrumbs.  

3. Add the herbs, yeast flakes/vegan cheese, salt and pepper and mix together thoroughly.

4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough. 

5. Fold in the whipped aquafaba now.

6.On a clean work surface or well-scrubbed chopping board, knead the dough for 2-3 minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter – or drinking glass of same size, cut rounds from the dough.

7. Place the rounds on a greased and floured non-stick baking tray, and brush tops with soya or other plant milk.

8. Bake for 12-15 minutes in oven and serve immediately. If using later, leave to cool on a rack then transfer to an air-tight container.

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