VEGAN CHEESE, KRAUT, AND SUNDRIED TOMATO SCONES

For a tasty savoury snack at tea time try these vegan cheese, sundried tomato and Superkraut scones.

MAKES 8-10 SCONES
Recipe by Veganella
Photography by Veganella

INGREDIENTS FOR SCONES
2 cups flour
3 teaspoon baking powder
1 teasppon salt
50g vegan butter or cold coconut oil
⅓ cup Living Goodness Superkraut, liquid drained and slightly squeezed out
1 cup Angel Food grated cheddar
¼ cup finely chopped sundried tomatoes
¾ cup soy milk (you may not use all of this)

INGREDIENTS FOR GLAZING
¼ cup soy milk
1 teaspoon maple syrup

METHOD
• Preheat the oven to 220 degrees Celsius.
• Food process flour, baking powder and salt together to combine then add vegan butter or coconut oil and blitz until it resembles sand.
• Transfer to a bowl and add in the cheese, sauerkraut and sundried tomatoes.
• Mix a little to distribute evenly then slowly start adding the soy milk while mixing through with a knife to avoid over mixing.
• Stop adding milk as soon as it starts to come together in a dough.
• Bring together without kneading and with as little work as possible onto a flat surface.
• Lightly roll out to 2cm thick with a rolling pin.
• Use a cookie cutter (any size depending on how big you want your scones to be) to cut out your scones.
• Be sure to cut straight down with the cookie cutter rather than twisting as this will prevent it from rising as well.
• Cut the scones as close together as you can because they are better when the dough has only been rolled out once.
• Place scones on a lined baking tray.
• Push together remaining dough (again without working too much) and roll out lightly to 2cm thick.
• Cut out more scones and repeat until there isn’t enough dough left.
• These scones will still taste nice but may not look as good as the ones you cut first.
• Mix together maple syrup and soy milk in a bowl and brush over the top of each scone. Do not brush the sides as this will also prevent rising.
• Bake in the oven for 15 minutes until golden brown on top.
• Leave to cool for about ten minutes then serve warm or toasted with some vegan butter.