Cheese, Sauerkraut & Sundried Tomato Scones

Ingredients (makes 8 - 10 scones depending on size)

· 2 cups flour
· 3 tsp baking powder
· 1 tsp salt
· 50g vegan butter or cold coconut oil
· ⅓ cup Living Goodness Super Super Kraut, liquid drained and slightly squeezed out
· 1 cup Angel Food grated cheddar
· ¼ cup finely chopped sundried tomatoes
· ¾ cup soy milk (you may not use all of this)

For glazing
· ¼ cup soy milk
· 1 tsp maple syrup

Method:

- Preheat the oven to 220 degrees Celsius.

- Food process flour, baking powder and salt together to combine then add vegan butter or coconut oil and blitz until it resembles sand.

- Transfer to a bowl and add in the cheese, sauerkraut and sundried tomatoes. Mix a little to distribute evenly then slowly start adding the soy milk while mixing through with a knife to avoid over mixing. Stop adding milk as soon as it starts to come together in a dough.

- Bring together without kneading and with as little work as possible onto a flat surface. Lightly roll out to 2cm thick with a rolling pin. Use a cookie cutter (any size depending on how big you want your scones to be) to cut out your scones. Be sure to cut straight down with the cookie cutter rather than twisting as this will prevent it from rising as well. Cut the scones as close together as you can because they are better when the dough has only been rolled out once.

- Place scones on a lined baking tray. Push together remaining dough (again without working too much) and roll out lightly to 2cm thick. Cut out more scones and repeat until there isn’t enough dough left. These scones will still taste nice but may not look as good as the ones you cut first.

- Mix together maple syrup and soy milk in a bowl and brush over the top of each scone. Do not brush the sides as this will also prevent rising.

- Bake in the oven for 15 minutes until golden brown on top.

- Leave to cool for about ten minutes then serve warm or toasted with some vegan butter.