Cheese and Herb Scones
Cooks in: 20 minutes
- 225g Self-raising flour
- 50g Vegan butter
- 50g Cheesy nooch
- 2 tsp Mustard powder
- 1 tsp Paprika
- 150ml Plant milk
- 1 tsp Dried mixed herbs
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cheesy nooch, mustard powder & herbs and mix well. Add the milk and combine into a dough.
Roll the dough out to 3cm thick and, using a fluted pastry cutter, cut out as many scones as you can until the mixture is used up. Don’t twist the cutter or the scones wont rise.
Brush the tops with plant milk and paprika and bake on a tray for 15 minutes at 200°C.
Cheesy Immature Nooch
Sprinkle it in anything you would normally put cheese in. Try it on pizza, pasta, popcorn or rice. Throw it on roast spuds or use it to make delicious dairy-free mac and cheese.Buy
Smoky Bacon Nooch
Sprinkle it on anything that needs a smoky kick. Chuck it on chips, wings, spuds or soup. Top your greens or take your carbonara sauce to the next level.Buy
New to Nooch? You can now try both flavours in our new mixed starter kits. Whether you're lovingly preparing a lasagne or chucking it on baked beans, we won't judge.Buy