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
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)
1 tsp mixed Italian Herbs
2 tbsp grated vegan cheese OR 2 tbsp nutritional yeast
- Pre-heat oven to 200C
- Mix the milk and vinegar together and leave to one side
- In a large mixing bowl add the self-raising flour with salt, sugar, baking power, bicarbonate soda and mix
- Add 85g butter, then rub in with your fingers until the mix looks like fine crumbs
- 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)
- On a flat baking tray, put a piece of baking sheet
- 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
- 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.
- Brush the tops with cold soya milk (or whatever milk you previously used)
- Bake for 10-15 mins until risen and golden on the top.
- Enjoy warm with my delicious ‘chilli’ recipe or cold accompanied with a salad https://virtuosofoods.com/2017/11/vegan-vegetable-bean-chilli/
- These scones can be frozen and enjoyed at a later date.
- If frozen, defrost, then put in a low oven (about 160C) for a few mins to refresh.