These scones are a delicious alternative to rice or potatoes and I love to have these with a hearty chilli – whatever the weather.  Give a go and see for yourself!

Makes 8 scones

Ingredients

350g self-raising flour
85g vegan butter (I use Vitalite however vegan Stork works well too – ensure it is the block Stork not tub as the tub version is NOT VEGAN)
1 tsp sugar
1/2 tsp salt
180ml plant based milk (I use soya milk)
2 tsp white cider/apple cider vinegar
2 tsp lemon juice
1 tsp baking power
1 tsp bicarbonate soda
2 tsp Jalapeno, chopped (more if you like more heat)

Optional flavours:

1 tsp mixed Italian Herbs
2 tbsp grated vegan cheese OR 2 tbsp nutritional yeast

Method

  1. Pre-heat oven to 200C
  2. Mix the milk and vinegar together and leave to one side
  3. In a large mixing bowl add the self-raising flour with salt, sugar, baking power, bicarbonate soda and mix
  4. Add 85g butter, then rub in with your fingers until the mix looks like fine crumbs
  5. Add the liquid mix (milk, vinegar & lemon juice) and mix quickly with a knife (it may feel wet at the start however mix well until the mixture comes together)
  6. On a flat baking tray, put a piece of baking sheet
  7. Add some flour onto your work surface and tip the scone mixture out. Put a little more flour on the dough and your hands then fold the dough over 2-3 times until it’s a little smoother. With a floured rolling pin, roll out into a round size about 4cm deep
  8. Take a cookie cutter (approx 5cm) and dip into some flour and start to cut out your 8 scone pieces.  You may need to press what’s left of the dough back into a round shape to cut out more scone shapes. Lay out onto the baking tray.
  9. Brush the tops with cold soya milk (or whatever milk you previously used)
  10. Bake for 10-15 mins until risen and golden on the top.
  11. Enjoy warm with my delicious ‘chilli’ recipe or cold accompanied with a salad  https://virtuosofoods.com/2017/11/vegan-vegetable-bean-chilli/
  12. These scones can be frozen and enjoyed at a later date.
  13. If frozen, defrost, then put in a low oven (about 160C) for a few mins to refresh.

 

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