BioCheese and Vegemite Scones

 
scones.jpg
 

Ingredients

2 tbsp Vegemite

1 tbsp BioButtery, plus 150g chilled BioButtery (coarsely grated)

225g self-raising flour

225g wholemeal self-raising flour

125g BioCheese Cheddar Shred

350ml almond milk, plus extra to brush

Method

  1. Preheat oven to 180 Degrees Celsius. Line baking tray with baking paper. Combine Vegemite and 1 tbsp BioButtery in a small bowl and set aside.

  2. Place flours, 1 tsp sea salt flakes and 150g chilled BioButtery in a large bowl and mix. Stir in 75g BioCheese Cheddar Shred, then add almond milk and combine.

  3. Place onto a lightly floured surface and knead lightly until smooth.

  4. Press/ roll out to a 20cm square and spread with Vegemite mixture. Scatter with remaining 50g BioCheese Cheddar Shred, then fold into thirds and place on prepared tray.

  5. Dip a large knife in flour and cut dough into squares. Brush top with almond milk, scatter with additional BioCheese Cheddar Shred and bake for 35-40 minutes or until golden brown.

  6. Leave to cool for at least 15 minutes. Serve warm.

Enjoy!