- 450 g + 2 tbsp wheat flour
- 2 level tsp baking powder
- 2 tsp Paprika, sweet
- ¼ tsp Salt
- 90 g Alsan, at room temperature
- 2 Onions
- 1 Garlic clove
- Some olive oil, for frying
- 30 g Dulse red algae
- 150 g vegan alternative to cheese, grated
- Garden cress
- 2 tbsp mild mustard
- 225 ml Oat drink, unsweetened
- 2 tbsp Oat cuisine
- Mix 450g of wheat flour with the baking powder, paprika and salt in a mixing bowl. Add Alsan in small pieces and crumble the ingredients with your hands, till the vegan butter is mixed equally between the dry ingredients.
- Peel onions and garlic clove and dice very finely, then roast in a pan with some olive oil.
- Put Dulse red algae in a sieve and wash it out thoroughly under running water. Squeeze the algae with your hands and chop it very finely.
- Put 90g of the vegan grated cheese in a bowl, add the roasted onions and garlic together with the oil from the pan as well as the chopped algae and freshly cut cress and mix it all thoroughly.
- Add the algae-cheese-mixture to the dry ingredients in the bowl, add mustard, pour on oat drink and knead all ingredients with the mixer (dough hook) into a homogeneous dough. At the end spread on it 2 tbsp of flour and knead the dough again very well with your hands and form a ball.
- Lay the scone dough on a floured working surface and roll it out on approximately 3 cm height, cast small scones with a round form or a glass out of the dough and put them on a with a baking paper covered iron sheet.
- Stir the remaining vegan grated cheese with 2 tbsp of the oat cuisine and spread the mass as topping on top of the scones. Bake the scones in the oven at 190°C for about 35-40 min golden brown.
Our tip: If you want to arrange a real Irish breakfast, you totally need, besides of the scones with vegan butter, a fatty component – our vegan sliced ham. Fry for a short time in a pan with some plant oil, voilà!
Portion: 4-8 People
Recipe: Sophie Mathisz / Photograph: Marcus Maly