Strive these dairy-free vegan scones that use dietary yeast for a tacky flavour, pepped up by mustard and smoked paprika. Serve with vegan onion chutney

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:20 minutes
• Simple
• Serves 7

• Vegan
• Vegetarian

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Substances

• 3 tbsp olive oil, plus additional for the tray
• 1 tsp white wine vinegar
• 250ml almond milk
• 1 cauliflower stalk (round 100g)
• 300g self-raising flour, plus additional for dusting
• ½ tsp baking powder
• 3 tbsp dietary yeast
• ¼ tsp mustard powder
• ¼ tsp smoked paprika
• 3 thyme sprigs, leaves picked
• vegan onion chutney, to serve

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Technique

• STEP 1

  Warmth oven to 220C/200C fan/gasoline 7 and flippantly oil a baking tray. Combine the vinegar with the almond milk and put aside. Deliver a saucepan of water to the boil, add the cauliflower stalk and prepare dinner for five minutes till virtually tender. Drain nicely, go away to chill, then finely chop.

• STEP 2

  Combine the flour, baking powder, dietary yeast, spices, thyme leaves and 1 tsp salt in a big bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working shortly, carry the combination along with a picket spoon; if there may be any dry combination within the bowl, add extra almond milk to make a comfortable however not sticky dough. Tip the dough onto a floured work floor and pat to a thickness of about 2.5cm. Lower out rounds with a 6cm fluted cutter and switch to the baking tray. Collect collectively any offcuts and reduce out extra rounds.

• STEP 3

  Bake on the highest shelf of the oven for 10-12 minutes till golden. Serve heat with onion chutney.