Vegan Red Onion & Chilli Cheese Scones
May is the month of the #FreefromPicnics challenge and for my contribution I give you these Vegan Red Onion & Chilli Cheese Scones. Lovely soft, fluffy scones with a delicate cheese flavour and a gentle warmth from the chilli flakes! For all you chilli lovers out there add more to taste, I have even made a batch which chopped up pickled Jalapeno peppers which were well received by our resident chilli fan! These are lovely served cold and filled with cold meat and salad or dunked in soup for those cold weather picnics!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10 scones
- 8 oz Self Raising Flour
- 1/4 tsp of salt
- 1 oz Dairyfree margarine (Vitalite, Pure, Stork Baking Block)
- 1 tbsp Granulated sugar
- 1/4 red onion (finely Diced)
- Pinch of chilli flakes
- 1 oz Grated Vegan Cheese
- 1/4 Pint Dairyfree Milk Alternative (Koko dairyfree)
I cook scones on a preheated pizza stone in a fan oven at 200C but a floured baking tray will work just as well – they may just need a few extra minutes.
Weigh the flour into a mixing bowl, add the dairy free margarine and salt before rubbing together with your fingertips until you have a breadcrumb like mixture.
Stir in the sugar, grated cheese, chilli flakes and finely diced red onion.
In a separate jug measure out the dairy free milk and add to the dry ingredients. Now for the messy bit – either use a spoon or you hands – its up to you! Gently stir together all the ingredients until a soft dough is formed. Turn out onto a floured board and gently knead in more flour if its very sticky. The less you handle the dough the fluffier the scones will be!
Roll or squash the dough flat and using a floured round cutter, cut out the scones and spread out on the floured baking tray.
Bake for 20-25mins until golden brown.