Sun-dried Tomato 'Cheesy' Scones

This recipe was originally inspired by Hazel Wallace, more commonly known as 'The Food Medic' on Instagram. She posted a recipe to these sun-dried tomato scones a while back and since then I've made a few batches and adjusted the recipe accordingly. These scones have a really nice kick to them because of the chilli flakes and I've added in some nutritional yeast to give them a cheesier taste for anyone missing the classic cheese scones.

Ingredients

- 260g of plain flour

- 1 1/2 teaspoons of baking powder

- 1/4 teaspoon of salt

- 1 teaspoon of garlic granules

- 85g of vegan spread

- 125ml of almond milk

- 80g of sun-dried tomatoes (drained and chopped)

- 1 teaspoon of olive oil

- 1/2 teaspoon of chilli flakes

- 1 teaspoon of mixed herbs

- 1 tbsp nutritional yeast

Method:

1. Sieve the flour into a mixing bowl

2. Mix in the baking powder, salt, and garlic

3. Add the spread to the mixture and combine with your hands until crumb like

4. Pour in the milk and mix

5. In a separate bowl combine the sun-dried tomatoes, olive oil, chilli flakes, mixed herbs and nutritional yeast

6. Add the liquid mixture to the dry ingredients and mix well until a dough forms

7. Roll out the dough on a floured surface until your desired thickness

8. Line two baking trays with greaseproof paper

9. Cut the dough into small triangles or squares and place onto the baking trays, ensuring they have enough space between each one

10. Place the trays into the fridge for 30 minutes (this is usually a good time to wash up)

11. Pre-heat the oven to 180°c

12. Once the 30 minutes is up, transfer the trays from the fridge to the oven and cook for 20-25 minutes or until golden

13. When they are done, remove them from the oven and let them cool for 5 minutes before transferring them to a plate

Enjoy!

Emily x