Per scone (102g)
Calories 270, Fat 12g, Saturates 2.2g, Carbohydrate 33g, Sugars 0.7g, Fibre 3g, Protein 6.6g, Salt 1.8g
Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with greaseproof paper.
Add the butter and flour to a bowl, and rub them together until the mix resembles breadcrumbs. Stir in the nutritional yeast, mustard, salt and pepper.
Gradually mix in the soya milk, little by little. When it starts to look like a dough, stir in the chives.
On a floured surface, roll out the dough to about 1-inch in thickness. Using a 2-inch fluted pastry cutter, cut out six scones and place them on the baking tray.
Brush the unbaked scones with a little plant-based milk and sprinkle over the grated cheese. Bake in the oven for 10-15 minutes until risen and lightly golden on top.
Mix some fresh, chopped chives and black pepper into the cream cheese. Serve in a pot alongside the scones or pre-fill them with the cream cheese, fine slices of tomato and an extra sprinkling of chopped chives.
Warm Roasted Butternut, Piccolo and Chickpea Salad Super-sweet Piccolo...
Summer Corn Salad with Chive Sheese Dressing This light...
Vietnamese-Inspired Vegan Noodle Salad Holy Moly Tomato & Mango...