Savoury Scones, Vegan & Gluten-free

Method

1. Preheat the oven to 200 Fan / 220C / 425F / Gas 7 and line a large baking tray with parchment or a silicon mat
2. Sift the flour, baking powder, salt and sugar together into a large bowl
3. Add the vegan butter and lightly, using your fingertips, 'rub in' to the flour until mixed through and no lumps of butter remain
4. Grate the cheese and add to the bowl. Grate a little extra (you don't need much) and set aside for sprinkling on the top
5. Very finely chop the celery - I slice the stick a few times lengthways then chop those lengths into tiny pieces. Add to the bowl
6. Roughly chop the walnuts and add those to the bowl
7. Shred the basil leaves and snip the chives and add those to the bowl
8. Roughly dice the sun dried tomatoes, add those to the bowl and stir everything together until well mixed
9. Add the coconut yoghurt and enough almond milk to make a tacky (not wet though) dough
10. Tip onto a floured surface and gently form the dough into a large ball. Place onto your prepared tray
11. Roll with a rolling pin or use your hands to push into a large circle roughly 3/4 inch tall
12. Deeply score into 8 equal segments, not quite cutting through to the bottom of the dough (particularly if you're using a silicon mat underneath!)
13. Brush with a little milk and sprinkle with the extra cheese. You can also add a few flakes of sea salt too
14. Bake for 18-20 minutes until firm and set and slightly golden on top. Cool on the tray for 5 minutes before carefully lifting onto a cooling rack to cool
15. Serve while still warm or chill and store in an airtight container or chill and freeze