Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!Shop Now
Heat oven to 220˚c/425˚f/gas mark 8 and lightly grease a baking tray
Mix together flour, baking powder, salt and vegan spread until resembles fine breadcrumbs
Add thyme, chopped chilli, chilli oil, and soya/coconut milk
Mix until it forms a soft dough
Turn onto a slightly floured surface and knead lightly
Roll dough out to 2cm thick and use a cutter to cut out your scones
Place on baking tray and brush with soya/coconut milk
Bake for 12-15 minutes until golden and well risen
Leave to cool and then enjoy.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
A healthier version of the Easter/Spring-time essential!
Try these raw, vegan and gluten-free sweet treats over Easter!