Dairy Free Asparagus & Cheese Scones with their delicate asparagus flavour and pretty little flecks of green chives are a beautiful variation on a vegan cheese scone. Delicious, fluffy, savoury scones, worthy of any luxury vegan afternoon tea. Use goats cheese (or dairy free alternative) for a sharper flavour or add finely diced red onion for extra colour!
Preheat the oven to 200C fan and lightly flour a baking tray.
Prepare the ingredients. Chop the top 4 inches off the asparagus and reserve these beautiful delicate tips to steam or grill later. Slice the rest of the stalks into small circles and dust with a tsp of flour. Finely dice a small red onion.
Into a large mixing bowl, weigh the flour before adding in the sea salt, black pepper and garlic powder if using. Give the dry ingredients a quick whisk - saves dragging the sieve out the back of the cupboard and gives a lighter scone!
Add the dairy free margarine in small lumps or chunks to the flour and rub in with your fingertips or a pastry cutter. Stop just short of breadcrumbs.
Stir in the asparagus slices, grated cheese and red onion using a fork.
Make a well in the centre of the ingredients and pour in the dairy free milk while slow combining using the fork.
When just combined, tip out onto a floured board. Gently shape into soft dough circle that is as tall as your round cutter. Cut out the scones and lay out on the baking trays.
Sprinkle with extra cheese if you fancy & bake for 20-25minutes.
I use a 3inch, round metal cutter - you get a much cleaner cut which in turn helps your scones reach their full height. If you use a larger cutter, you will need to adjust the cooking time accordingly. The scones should be well risen and golden brown.