Sort ingredients
strephon
QR Code
Listen
Pdf
Preheat the oven to 200C/400F/Gas Mark 6.
Put flour and cubed vegan block butter (I use Stork or Naturli) in a large bowl and rub the butter in with the flour until you get that breadcrumbs like consistency.
Next, add all of your remaining dry ingredients (salt, baking powder, nutritional yeast & mustard powder). Give them all a good mix until incorporated.
Add chopped chives and grated vegan cheese and mix.
Gradually add your plant milk into the mixture until you get the smooth dough (you might not use all of the milk or might have to use a touch more depending on your flour). I usually start mixing it with a spoon and then go in with my hands to form the dough.
Lightly dust your kitchen surface with some flour and roll out your scone dough until roughly 2cm thick.
Using 7cm round cutter cut out 6 scones and transfer them onto baking tray lined with some baking paper. You might not get 6 scones at once and will have to re-roll your dough.
Once on baking tray brush your scones with a little bit of milk, pop in the oven and bake for 13-15 minutes until browned on top.