Low Protein Cheese Scones

Ingredients

225g Promin All Purpose Baking Mix

2 Teaspoons of Baking Powder

50g Butter

125g Vegan Cheese 

½ teaspoon Salt

2 teaspoons of Smoked Paprika

60 ml Coconut Milk

Method

1. Combine the baking mix and butter in a bowl by using your fingers and making a breadcrumb texture.
2. Stir in the cheese, paprika and salt so it is mixed in evenly.
3. Add the milk and mix, then add cold water little by little (just a tablespoon at a time) until the mixture comes together into a dough.  Try to work it as little as possible, just bring it together then leave it to stand.
4. Tip the dough out onto a floured surface, then gently roll it with a rolling pin until it is about 1.5cm thick.
5. Use a pastry cutter to cut out as many scones as you can from the dough and place them on the baking tray, lined with greaseproof paper, then re-roll the offcuts and keep going until all the dough has been used up.
6. Brush the tops of the scones with a little dairy-free milk, (don’t brush the sides as this will stop them rising), then bake for 15-20 minutes until golden brown.  
7. Serve warm with spread or your favourite chutneys.