Cheesy vegan scones

• olive oil↗3 tbsp tbsp

  plus extra for the tray

• white wine vinegar↗1 tsp tsp
• almond milk↗250ml ml
• cauliflower stalk↗1

  (about 100g)

• self‑raising flour↗300g g

  plus extra for dusting

• baking powder↗½ tsp tsp
• nutritional yeast↗3 tbsp tbsp
• mustard powder¼ tsp tsp
• smoked paprika↗¼ tsp tsp
• thyme sprigs↗3

  leaves gathered

• vegan onion chutney↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7 and lightly grease the tray with oil. Mix the vinegar with almond milk and set aside. Bring a pot of water to a boil, add the cauliflower stalk and simmer for 5 minutes until almost tender. Drain well, let cool, then finely chop.

2. 2

   In a large bowl combine the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt. Add the cauliflower, then the oil and pour in 230 ml of soured almond milk. Stir quickly with a wooden spoon until the ingredients come together; if dry patches remain, add more almond milk to achieve a soft but non‑sticky dough. Turn the dough onto a flour‑dusted surface and roll out to about 2.5 cm thickness. Cut circles 6 cm in diameter with a cutter and transfer them to the tray. Gather the scraps and cut out a few more circles.

3. 3

   Bake on the top rack for 10–12 minutes until golden. Serve warm with onion chutney.