pinch of salt
2 tsp mustard powder
50g cold margarine
1 cup milk (almond, rice, soy)
1/2 cup nutritional yeast
handful of fresh chives, chopped
OPTIONAL - garlic powder, onion powder, grated cheez, extra salt and pepper.
Preheat oven to 230*
Sift together, SR Flour, salt and mustard powder
Cut the marg into small pieces and rub into mixture with your fingertips until there are no large lumps.
Make a well in the centre and pour in the milk. Use a butter knife to make a cutting action to combine the wet and dry mixture. Don't use your hands at this point because you don't want to overwork the flour and have a tough dough.
Add in the nooch and chives, still mixing with the butter knife until it starts to come together.
Turn out onto a floured surface and GENTLY knead together, only using your fingers, not your palm/wrist. Flatten it out to about 2 cms - DO NOT USE A ROLLING PIN! Still keep using those fingers!!
Flour your pastry cutter and cut out as closely as possible to get as many scones as you can from the first knead. You will have some scraps left over, knead out gently again and cut out the rest of the dough. (I always use a small cutter and I get about 20 scones)
Place onto a floured baking tray, brush the top with a little milk or flour and cook for 10 - 12 mins.
To test if they are ready, tap them on the top and they should make a noise.
Lay out on a fresh tea towel to cool and make sure you eat one hot from the oven covered in nuttelex!
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