Mediterranean Scones

Servings: Makes: 8-10

Nutritional Information:

Per serving (76g) Calories 194, Fat 7.4g, Saturates 1.4g, Sugars 0.8g, Salt 0.95g


Ingredients

Method

1

Preheat the oven to 200°C, (Gas Mark 6, 400°F).

2

Gently heat the soya milk in a pan with the dried mixed herbs and mustard powder. Leave to cool slightly and infuse.

3

Sift the flour, salt and bicarbonate of soda into a bowl, add the spread and rub together with your fingertips until you form a fine crumb.

4

Make a well in the centre and pour the milk mixture in.

5

Add the olives, sundried tomatoes, garlic powder, onion powder, nutritional yeast and chopped fresh herbs.

6

Bring together with a fork until a light dough is formed.

7

Tip onto a floured surface and bring together with your hands.

8

Gently roll out about 1.5cm thick and cut out scones.

9

Place on a baking tray – you can brush the scones with a little extra soya milk if you wish – and bake for 15-20 minutes. Cool on a wire rack.

10

To serve, cut the scones in half and spread with vegan butter.

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