These buttery, herbed scones from the BReD cookbook are finest served heat or evenly toasted with some further feta, sliced pickled onions, herbs, and arugula, or just with some vegan butter. You possibly can swap the feta for a store-bought model, however the selfmade model is definitely worth the time.
What you want:
For the feta:
1¼ cups macadamia nuts
2¼ cups plus 4¼ cups filtered water, divided
Zest of two lemons
¼ cup lemon juice
2 cloves
3½ tablespoons dietary yeast
½ teaspoon plus ¼ cup salt
2 tablespoons agar-agar flakes or powder
For the scones:
½ cup chilly vegan butter, lower into into ¼-inch cubes
2½ cups all-purpose flour
2 tablespoons plus 2¼ teaspoons baking powder
1/3 cup whole-grain spelt flour
½ cup dietary yeast
1 teaspoon superb salt
½ teaspoon cracked black pepper
1 cup unsweetened soy milk
1¾ cups Macadamia Feta, lower into ¼-inch cubes
2/3 cup finely chopped contemporary herbs, corresponding to dill, parsley, and chives
For the glaze:
1 tablespoon plus 2 teaspoons unsweetened soy milk
1 teaspoon maple syrup
½ teaspoon olive oil
What you do:
1. For the macadamia feta, in a 4-cup glass jar or different container, add nuts. Add 1¼ cups of filtered water. Cowl and let soak in fridge in a single day.
2. Calmly spray an oblong plastic or glass container with a lid, roughly 5½ × 3½ × 1½ inches, with olive oil, then line with a sheet of plastic wrap, urgent into all corners and stretching out as many creases as attainable.
3. Drain nuts and switch to a high-speed blender. Add 1 cup filtered water, lemon zest, lemon juice, garlic, dietary yeast, and salt. Mix on low pace for 30 seconds, then slowly improve to excessive pace, mixing till combination is easy and starting to warmth, 2 to three minutes.
4. Add agar-agar. Mix, beginning on low pace and slowly growing to excessive, for about 4 minutes to activate setting properties of agar-agar. Pour into ready container and let cool for quarter-hour. Cowl with lid and place in fridge to set in a single day.
5. In a medium saucepan, carry remaining 4¼ cups filtered water to a boil, then add salt. Take away from warmth and put aside to chill. Pour cooled brine right into a container giant sufficient to suit slab of feta, cowl, and put aside in fridge in a single day.
6. Take away feta from fridge. Utilizing plastic wrap as handles, gently elevate from container and switch it to chilled brine container (guaranteeing feta is submerged in brine). Cowl and return to fridge for not less than 2 days and as much as 5 days, relying on how agency or salty you like the feta.
7. Gently take away from brine and retailer in an hermetic container in fridge.
8. For the scones, preheat oven to 350 levels. Line a big baking sheet with parchment paper or a silicone baking mat.
9. Into a big bowl, sift collectively flour and baking powder. Add spelt flour, dietary yeast, salt, and pepper and whisk. Add frozen butter. Utilizing fingertips, rub butter into flour till combination appears like breadcrumbs. Add milk, feta, and chopped herbs. Utilizing fingers, gently incorporate all the things simply till a delicate dough varieties and no dry patches stay. Don’t overmix.
10. Calmly flour work floor and dough. Roll out right into a rectangle ¾ to 1-inch thick. Utilizing a big chef’s knife, lower dough crosswise into 4 rectangles, then lower every rectangle diagonally to make 8 equal-size triangles. Organize the wrong way up on lined baking sheet, leaving a bit of house between.
11. For the glaze, in a small bowl, stir milk, maple syrup, and olive oil. Utilizing a pastry brush, evenly brush tops of scones. Bake till tops are golden brown, 15 to 17 minutes. Switch to a cooling rack to chill for not less than 10 minutes earlier than serving.
For extra recipes like this, try:
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