This is one I made up, based on a standard scone recipe. The nutritional yeast helps to make them cheesy-tasting without adding fat, and the combination of herbs is nicely-balanced to add a good, savoury flavour without being too dominating. Finely-chopped spring onion (green onion) might be a good addition to these, but I haven't tested that yet; it might be good with the nutritional yeast doubled to make the scones even cheesier. I use my own celery salt in these - grind together equal volumes of celery seed and table salt. These are good hot with soya margarine, or cold with soup or stew. Eat them soon after they come out of the oven, or freeze them, as they go stale fast.
1. Sift the flour into a bowl (this incorporates air). Add the herbs, salt and nutritional yeast, and mix well. Add the margarine in small blobs and mix again.
2. Rubbing-in: pick up the flour-coated blobs of margarine in your fingertips, hold your hands above the bowl, and rub the margarine into the flour with your fingertips, dropping the results into the bowl as you do so. Keep doing this until the mixture looks like fine breadcrumbs.
3. Add most of the milk and mix, first with a wooden spoon and then your hands. Add more milk if needed to form a soft non-sticky dough (be careful as it's a lot easier to add more milk than take some away...). Don't handle the dough too roughly, but don't be scared of it, either.
4. Roll out the dough to about 2cm (3/4 inch) thick. Either cut into circles with a cutter, reroll the scraps and repeat, or slice into square or triangles. Either way, place on a baking tray and cook in a pre-heated oven at 230C (450F, Gas Mark 8) for about 10 minutes until risen and golden.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 2 Jun 2000 (last altered 19 September 2006) - comments and questions to Kake L Pugh (email@example.com).