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. 1. Preheat oven to gas mark 6 and grease a baking tray.
2. 2. Mix dry ingredients in a large bowl.
3. 3. Rub in the butter to form breadcrumbs.
4. 4. Mix in cheese, rosemary and sufficient milk to form a dough (move to mixing by hand when able).
5. 5. Turn out on floured surface, knead gently. Roll out to about 1/2-3/4" thickness and cut into rounds.
6. 6. Place rounds on a baking tray and glaze with soy milk.
7. 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)