Plant count: 6

Vegan Cheese & Tinned Potato Scone with Roasted Garlic. Served Simply with Mixed Microgreens

On a cold and blustery winters day, there is nothing quite like the smell of savoury scones baking in the oven. The savoury aroma smells like home, like warmth, like winter blankets and fireside chit-chat.

This recipe is fun, and great to get the kids (and big kids) involved.

So, roll your sleeves up and give it a go.

  • Servings:

    6-8

  • Prep time:

    15 Mins

  • Cook time:

    40 Mins

  • Plant count:

    6

Ingredients

  • 5 Tbsp grated tinned potatoes.
  • 5 Tbsp of grated vegan cheese (sub for dairy if necessary)
  • 5 Tbsp Nutritional yeast
  • 1 tsp Dijon mustard
  • 2 heaped tbsp vegan margarine (broken into small pieces)
  • 1.5 tsp roasted garlic
  • Pinch cayenne pepper
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 10 Tbsp Self Raising Flour
  • 2 tbsp ground flax (4tbsp water)
  • 7 Tbsp Oat Milk
  • 1 Tbsp Vegan Cheese for topping
  • Mixed microgreens to serve.

Directions

  1. Pre heat the oven at 200°c (180c fan)
  2. Start by grating the cheese and potatoes into a large bowl.
  3. Add the Nutritional Yeast, mustard, Margerine (I just broke it into little pieces with my fingers), garlic, cayenne, salt, pepper, and flour.
  4. Toss lightly with your fingers but do not squeeze together.
  5. Mix the flax with the water and allow to stand for a minute before adding to the mix.
  6. Add half the milk and toss the mixture lightly.
  7. Add the remaining milk, tossing again but not squeezing. It should be tacky but not mushy and falling apart. If it is too wet, add a tbsp of flour.
  8. Line a baking tray with baking paper. Shape the scone into a large round about an inch deep. It does not need to be perfect.
  9. Top with a scattering of vegan cheese and bake for 35-40 minutes.
  10. Allow to cool for twenty minutes, then cut into triangles.
  11. Slice open and butter. Add your favourite microgreens and enjoy.
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