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Vegan Cheeze Scones
Ingredients:
- 2 ½ cups flour (organic light spelt or all purpose)
- 1 tbsp cane sugar
- ½ tsp fine sea salt
- 1 tbsp ground chia seeds (optional)
- 1 tsp mustard powder
- 1 tbsp baking powder
- 2 ½ cups fat (neutral flavoured oil, coconut oil, etc…)
- ½ cups thinly sliced green onions
- 1 cups orange Daiya shreds
- ¾ cup almond milk
- Using a stand mixer, combine dry ingredients in the mixing bowl on low speed. Continue on low and add the oil, letting it all mix until crumbly, pea sized pieces.
- Add the sliced green onion and Daiya Cheeze Shreds and mix briefly until uniformly distributed.
- With the mixer running on low drizzle in almond milk and allow a rough dough to form.
- There should be some dry left at the bottom of the bowl. Letting the mixer run until all the dry is incorporated will lead to a tough dough that doesn’t rise as well.
- Turn the mix out onto a worktable and mix any remaining dry bits in by hand.
- Shape into a large square 1 1/2" thick (approximately the diameter of a 1 tbsp measuring spoon).
- Cut squares approximately 2"x2”. These can be frozen raw, and baked from the freezer.
- Fresh or frozen bake on a parchment lined cookie sheet at 375°F on low fan for 20 to 25 minutes until light golden brown and risen.
- Allow to cool slightly before devouring.
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