Bacon & Chive Scones
- 1 tbsp oil
- 50 g vegan bacon, chopped into small chunks see notes
- 150 ml non-dairy milk
- 1 tbsp apple cider vinegar or lemon juice
- 250 g self-raising flour
- 50 g cold non-dairy spread
- 20 g nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 medium white onion finely diced
- Handful of chives finely chopped
- 1-2 tbsp non-dairy spread melted
Preheat the oven to 180 degrees C and prepare a greased and lined baking tray.
Heat the oil (1 tbsp) in a frying pan and fry off the bacon (50g) until crispy. Set aside to cool.
Add the milk (150ml) and cider vinegar or lemon juice (1 tbsp) to a jug, mix with a fork and rest in the fridge for a few minutes while you make the dry mix.
Rub the flour (250g) and chunks of cold spread (50g) together in a large mixing bowl using your fingers, or combine in a food processor, until it looks like breadcrumbs.
Add the nutritional yeast (20g), salt (1 tsp), black pepper (1/2 tsp), baking powder (1 tsp) and baking soda (1 tsp) and stir until well combined. Make a well in the centre of the flour mixture, pour in the milk and mix until the dough comes together.
Transfer the dough to a floured board and fold in the bacon bits, finely chopped onion and chives. Once the fillings are well dispersed throughout the dough, form into a rough ball shape and use your rolling pin to roll out to around 1 1/2 – 2 inches thick.
Prepare your cutter by running some oil or butter on the inside, dipping it in flour and tapping off the excess. This will stop your scones from sticking to the inside. You make need to repeat this as you go along.
Start cutting out your scones and place each one onto the lined baking tray. When you are only left with edges, re-roll the remaining dough and continue until you have used as much as you can. Using a 2 inch scalloped cutter will yield around 12 scones. Slightly larger (2 1/2″) will make around 9 and slightly smaller (1 1/2″) can make up to 16.
When your scones are lined up on the tray ready for baking, brush the melted spread (1-2 tbsp) on the top using a pastry brush.
Bake in the oven for 15 minutes, turning the tray halfway through.
Allow to cool slightly on a wire rack and serve warm slathered in vegan butter.
I used the VBites Rashers vegan bacon, I would recommend using a pre-made bacon product instead of homemade alternatives like coconut bacon as the flavourings may get lost while baking. A range of vegan bacon alternatives can be found here.
Update: My new favourite vegan bacon is from Meetlyke. The texture and flavour are the most realistic I've ever had and it's ready to eat as it comes or can be added to recipes like this one.