Soft and fluffy on the inside with a cheeze crust, delicious!
Jan's pumpkin scone recipe was such a hit, here is the savory version.
This recipe is quick and easy to make and perfect served as is, or with a slab of your favourite vegan butter.
PREP TIME: 10 Mins
COOKING TIME: 20 mins
EATING TIME: Seconds
2 cups sifted self-raising flour
3 cups grated vegan cheese (Bio cheese in Jan's favorite)
1 grated onion
1/2 cup coconut yogurt
3/4 cup oat milk
Preheat oven to 220C/200C fan-forced
Mix flour and cheese together in a large bowl
Make a well in the flour cheese and onion mixture and add yogurt and milk
Mix together with the wooden spoon and make a ball as it comes together
Flour an oven tray and put the dough on the tray, pressing down gently with your hand until you have a flat shape
Use a sharp knife to score the dough into 9 - 12 scones.
Bake in the preheated oven for 15 minutes, or wait a little longer and let the cheeeezey edges go crispy.
When it comes to mixing in the flour, don't overdo it; mix until the dough just comes together. Avoid kneading or they will become tough and heavy.