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This vegan scone recipe makes four substantial yeast free cobbles that are especially good for serving with soup or sliced and filled with cheese cold cuts for lunch.
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sage, paprika, sugar, salt and pepper and blend together well.
Finely dice the onion, add it to the bowl and stir until all the pieces are covered in flour.
Stir in the oil.
Add the water and mix to form a soft dough.
Dust the worktop with flour then, using your hands, gather the dough into a ball and place on the floured worktop.
Sprinkle the dough with flour, shape it into a square and flatten it gently with your hands until 2cm/¾” thick.
Cut the dough into 4 squares and lift them on to the prepared baking tray.
Bake for 18-20 minutes.
Equipment
Large oven tray
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
18-20 minutes
Very easy bake. You can change up the flavours to suit your preference. Makes a snack into a meal.
We served ours with roasted mixed vegetables with a pasatta sauce.
