Vegan Tomato & Herb Scones
18 oz self rising flour
5 oz vegan butter
1 teaspoon salt
1/4 tsp freshly ground black pepper
2 teaspoons Dijon mustard
1/2 cup unsweetened nondairy milk, plus extra for brushing
1 tablespoon fresh thyme, pulled from stalks and finely chopped
2 tablespoons fresh chives, chopped
handful fresh flat leaf parsley, roughly chopped
1/2 cup sundried tomatoes (not in oil), chopped
Preheat oven to 390F.
Cut the butter into small cubes and add to the flour. Use your fingertips to work the butter into flour (mixture should resemble breadcrumbs). Add salt, black pepper, herbs, and sundried tomatoes. Stir to combine.
Whisk the Dijon into the milk and pour into the dry mixture. Use a metal spoon to bring the mixture together before getting your hands in to press it all together and form a soft dough. If the mixture is too dry, add a tiny bit of milk.
Turn the dough out onto a lightly floured surface. Press or roll it out into a circle about 1-inch thick. Use a 3 inch cutter to cut out rounds (a mason jar lid works too!) and lay the cut-out scones on a parchment-lined baking sheet. Gather up the leftover dough, press it or roll it again and cut out more scones until all the mixture is used up. Brush the tops of the scones with a little milk and bake 15-20 minutes, or until risen and golden.
Yield: 12 servings