Cheese and Sweetcorn Scones

• porties: 8 servings
• actieve tijd: 10 minutes
• totale tijd: 22 minutes

Ingrediënten

350g self-raising flour

1 tsp salt

1 tsp baking powder

1 tsp chilli flakes

1/2 cup sweetcorn

1 cup grated vegan cheddar cheese (save a little for topping the scones)

175mls non-dairy milk

50g cold vegan butter

Instructies

Preheat oven to 400f/200c/gas 6. Line your baking tray.

If using frozen sweetcorn, cook gently now. If using canned, drain and set aside. If using corn on the cob, cook as per instructions or follow our delcious BBQ corn on the cob recipe.

Add all of the dry ingredients to a mixing bowl

With clean, washed and dried hands - add the cubes of the cold vegan butter and rub through - so it appesrs to look like breadcrumbs.

Add in the grated vegan cheddar, leaving a bit aside to top the scones. Add in the sweetcorn.

Slowly add in the non-dairy milk (i used oat milk) and get ready to gently fold together to form the dough.

On a clean, lighlty floured surface, trasnfer the dough out for kneading. Knead gently until it is smooth.

Divide the gently kneaded dough into the desired size. This recipe can make 8 regular sized scones, but can be easily made into smaller scones for handy snacks.

Transfer scones onto your baking tray, lightly brush with some non-dairy milk and top with a sprinkle of vegan cheddar

Bake for approximately 12 minutes - until cooked through and slighly golden on top.

Once cooked, leave to cool on a wire rack. However they are best when still slightly warm from the oven.

Enjoy!

Voedingswaarde

• Portiegrootte: 1
• Calorieën: 283
• Totale vet: 11 g
• Verzadigd vet: 6 g
• Onverzadigd vet: 4 g
• Transvet: 0 g
• Cholesterol: 31 mg
• Natrium: 1027 mg
• Totale koolhydraten: 36 g
• Voedingsvezels: 1 g
• Totale suikers: 2 g
• Eiwit: 9 g