Vegan spelt savoury scones!

Tasty vegan spiced spelt savoury scones!

Hello, my friends! Long time no see! The last 2 weeks, I lost my blog mojo. I didn’t feel to cook nor bake. Then, I fell from the stairs in my home & my husband got sick as well.

But now, I am better & my husband is okay too. Now, I have plenty of energy again to cook & bake! Let’s get on with it! I invented these tasty savoury vegan scones. They are a bit spicy at the end of your tongue with the smoked spicy paprika in it! They are tasty on their own, sliced open, layered with a vegan cheddar cheese slice or eat them, sliced open, with some vegan butter smeared on them, lovely to enjoy with a home-made vegan soup, yum yum!

Tasty vegan savoury scones, baked with lots of love!

Recipe: For about 15 smaller round scones, diameter 5 cm

Ingredients:

* The dry ingredients:

350 gr light organic spelt flour

20 gr baking powder

100 gr vegan vegetable fat, in chunks / I use Trex

150 gr vegan green olives stuffed with red bell pepper, out of a can, rinsed & drained well, each filled olive, cut up into 2 or 3 slices

60 gr canned corn, rinsed & well-drained

20 grins of finely milled black pepper

1 teaspoon of crushed Maldon sea salt flakes

1 teaspoon + 1/2 teaspoon of spicy smoked paprika ( Pimentón de la Vera, the spicy version.)

1/2 teaspoon dried shalot granules

* The wet ingredients:

80 gr silken tofu, well-drained

150 ml unsweetened soy milk

Method:

1. Preheat your oven to 200° C ( 400 F ) for about 10 minutes. I always use a fan oven. Adjust your oven to the right temperature, if you need to.

2. Take a large bowl & ad spelt flour & baking powder. Mix well with a spoon. Take your Kenwood-bowl from your Kenwood kitchen robot. Sieve the flour & baking powder. Place the dough hook. Add the vegetable fat. Mix on low-speed together. Scrape the sides of the bowl often & remix. Add the cut up olives, corn, shalot granules, 20 grins of finely milled black pepper, 1 teaspoon of Maldon sea salt & 1 + 1/2 teaspoon of smoked spicy paprika. Mix well.

3. Now, add wet ingredients to this mix. This is the silken tofu & soy milk. Mix until well joined on higher speed. Taste. It has to taste good & a bit spicy. Don’t knead the dough too long with the dough hook. Flour a Silpat or a kitchen counter well with the same light spelt flour. With floured hands, place your dough onto the Silpat. Knead for 1 minute or so, until the dough comes together, but not too long. If your dough is too wet, add about 1 to 3 spoonfuls of the same flour to the wet dough & knead it until it comes together. Make a rounder shape, about 1 cm thick. With your 5cm cutter, flour it on the insides to prevent sticking. Make rounds into the dough & place them spaced apart onto a clean Silpat on an oven rack for stability. Re-use the other rest of the dough & do the same. Bake in the preheated oven for about 13 to 15 minutes until slightly golden on the sides & on top. Mine took 15 minutes. Place the risen baked scones on a wire rack to cool down. When cold, place into a cookie or cake box. But I assure you, they won’t last that long! They are lovely & airy on the inside!

A lovely airy & tasty interior!

How to enjoy them?

1. Great on their own, sliced open & layered with a good vegan cheddar slice !

2. Great  sliced open, smeared with vegan butter, just like that!

3. Very tasty, sliced open, smeared with vegan butter enjoyed with a home made vegan soup

4. They are also tasty, sliced open, smeared with vegan butter & eaten with a great vegan salad!

5. Lovely to enjoy with a vegan hot stew. Yummy yum!

MMM! Sliced open, smeared with vegan butter & vegan cheddar slices!

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