Ingredients
Makes: 12
Method
- Preheat the oven to 220°C. Lightly grease and flour an oven tray or line with baking paper.
- Sift the flour, baking powder, turmeric, bicarb soda, and salt into a bowl. Massage the butter into the flour using just your fingertips until the mixture resembles coarse breadcrumbs. Stir in the yeast flakes, grated cheese, and chives.
- Add the soy milk and vinegar mixture and mix quickly to form a soft dough. Add a little more soy milk if the dough isn’t coming together.
- Turn the dough out onto a lightly floured surface and knead gently by turning the dough and pressing with the heel of your hand 3 or 4 times.
- Roll out the dough so it is 2½cm thick. Cut into 5cm round scones with a floured biscuit cutter. Gather the scraps, roll them back out, and cut more scones until you have used up all the dough.
- Place the scones on the baking tray and brush the tops with extra soy milk. Bake for 12–15 minutes, until golden and well risen. Garnish with sea salt and serve with room temperature vegan butter.
