‘Cheesy’ Scones

• servings: 7 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 tbsp olive oil , plus extra for the tray

1 tsp white wine vinegar

250ml almond milk

1 cauliflower stalk (around 100g)

300g self-raising flour , plus extra for dusting

½ tsp baking powder

3 tbsp nutritional yeast

¼ tsp mustard powder

¼ tsp smoked paprika

3 thyme sprigs , leaves picked

vegan onion chutney , to serve

Directions

Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.

Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.

Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.

Nutrition

• Calories: 235
• Total Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 1 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 8 g