- 150 ml non-dairy milk
- 1 tbsp apple cider vinegar
- 250 g self-raising flour plus more for rolling out
- 50 g cold non-dairy spread
- 30 g nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 tsp baking soda
- 50 g vegan cheese grated - see notes
- 1/2 medium white onion finely chopped
- 1 tbsp oil to glaze
Preheat the oven to 180 degrees C and prepare a greased and lined baking tray.
Add the milk (150ml) and apple cider vinegar (1 tbsp) to a jug, mix with a fork and rest in the fridge for a few minutes while you make the dry mix.
In a large mixing bowl, rub the flour (250g) and chunks of the cold spread (50g) together using your fingers until it looks like breadcrumbs. You can also do this in a food processor.
Add the nutritional yeast (30g), salt (1 tsp), black pepper (1/2 tsp), baking powder and baking soda (1 tsp each) and stir until well combined. Make a well in the centre of the flour, pour in the milk and mix until the dough comes together.
Transfer the dough to a floured board and fold in 30g of the grated cheese and the finely chopped onion. I recommend using a mini chopper or food processor to chop the onion - if the chunks are too big they won't cook through in the oven and will leave you with uncooked dough in the middle of your scone.
When the cheese and onion is 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 spread on the inside, dipping it in flour and tapping off the excess. This will stop your scones from sticking to the inside of the cutter.
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 inch) will make around 9 and slightly smaller (1 1/2 inch) can make up to 16.
When your scones are lined up on the tray ready for baking, brush the tops with oil using a pastry brush.
Bake in the oven for 10 minutes, then add the remaining grated cheese to the tops, turn the tray around and bake for another 3-4 minutes until the cheese has melted.
Allow to cool slightly on a cooling rack and you can serve them warm or store them in an airtight container for 2-3 days.
I like to serve mine with a parsley herb butter. Simply take a knob of room-temperature vegan spread and the chopped herb of your choice, stir together and then chill in the fridge until you are ready to use it.