This year’s Great British Bake Off saw the first ever Vegan Week, and whilst I was disappointed by the constant refrain, “It actually tastes alright,” the delectable treats baked throughout the series have inspired me to flex my baking muscles once more. Also, in an attempt to reduce the amount of plastic I throw away, I’m buying less ready-made crap and making more from scratch.
The other day I reaaaaaaaaallly fancied a savoury scone, but couldn’t find a vegan version in any of my recipe books. I picked my fave one online (thanks BBC Good Food) and adapted it.
I usually test the recipe a few times before I post, but this one worked straight away and I more or less kept an eye on the quantities of extra/different ingredients I threw in, so these should be fine.
Filled with confidence? Here we go then.
3 tbsp olive oil
- 1 tsp raw cider vinegar
- 250ml almond/oat milk
- 300g self-raising flour, plus extra for dusting
- 0.5 tsp baking powder
- 1 tsp salt
- 3 tbsp nutritional yeast (this gives it the cheesey taste)
- 1 tbsp dried chives (or fresh, chopped). Sage would also be nice
- 5-8 sun-dried tomatoes
- Pre-heat the oven to 200C (fan) and cover a baking tray or two with baking paper.
- Mix the vinegar with the almond milk and set aside. This causes the milk to separate a bit a la buttermilk.
- Mix the dry ingredients together so well blended, then add the oil and the vast majority of the soured milk (leave a tiny bit to brush on the top at the end).
- Quickly stir the mixture with a wooden spoon. If it’s too dry, add a touch more milk. You want the dough to be soft, not sticky – sticky dough is an absolute pain to work with.
- Tip the dough onto a floured work surface, put some flour on your hands and a rolling pin too and roll out to a thickness of about 2.5cm. Cut out rounds with a 6cm cookie cutter and carefully transfer to the baking tray. Re-roll any offcuts to cut out more rounds, but don’t work the dough too much or the scones will be chewy and gross.
- Lightly brush the top of the scones with the remaining milk and bake on the top oven shelf for about 10-12 mins until golden. Serve warm with oodles of (vegan) butter.