Vegan Cheese And Rosemary Scones
- Wholemeal flour 80z
- Baking power 1 tsp
- Salt pinch
- Vegetable shortening 1.5oz
- Vegan cheese 5 oz, grated
- Rosemary 3-4 sprigs, chopped finely
- Soy or alternative milk, 1/4 pint plus glazing.
- 1. Preheat oven to gas mark 6 and grease a baking tray.
- 2. Mix dry ingredients in a large bowl.
- 3. Rub in the butter to form breadcrumbs.
- 4. Mix in cheese, rosemary and sufficient milk to form a dough (move to mixing by hand when able).
- 5. Turn out on floured surface, knead gently. Roll out to about 1/2-3/4" thickness and cut into rounds.
- 6. Place rounds on a baking tray and glaze with soy milk.
- 7. Bake for 18-20 minutes until risen and golden brown. Transfer to wire rack to cool.
wholemeal flour, baking power, salt, vegetable shortening, rosemary, alternative milk
Taken from www.epicurious.com/recipes/member/views/vegan-cheese-and-rosemary-scones-50146445 (may not work)