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.
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.
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.
Cheese Scones | The Compassion Kitchen | https://thecompassionkitchen.com/cheese-scones/