- 2 1/3 cups plain flour
- 75g Veganzola
- 1 tsp sea salt
- 1 tsp sugar
- 4 tsp baking powder
- 2 tsp fresh or dried rosemary
- 1/2 cup vegan butter (we used Naturli)
- 1 cup oat milk
In a large bowl, add the flour, salt, sugar, baking powder and rosemary and mix to combine. Take your butter, chop it into small cubes and work this through the flour with your fingers, crumbling it in until there are no large chunks of butter left. Once your butter is mixed in, repeat this process with the cheese.
Now you’re ready to add your milk, working a little at a time, mixing until fully incorporated – this is easiest to do with your hands, but will get messy! Once this has come together, cover a surface and your hands with flour and knead the dough for a couple of minutes, until it becomes less sticky.
Roll the dough out until evenly about ¾ - 1 inch thick and use a cutter to cut out your scones (try not to twist the cutter as you do so as this can prevent rising). Collect your off-cut pastry, ball together and roll out to do cut more scones, repeating this until you’ve used up all your dough. Add your scones to a greased baking tray and bake for 10-12 minutes at 200c until the tops are browned.
Best served hot with a generous slab of butter and a slither of extra veganzola!