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Sunday, 13 August 2017
Avocado, rocket and brie scones (vegan)
Avocado and Hemp Scones at Bite Sized Thoughts and the Green Grass Scones at Laws of the Kitchen. The cheese was a Damona brie that seemed uninspiring when straight from the fridge but was wonderful and melty when warmed.
I am sending the scones to Tandy at Lavendar and Lime for International Scone Week 2017.
More savoury scones on Green Gourmet Giraffe:
Beetroot, apple and walnut scones (v)
Kale scones (v)
Leek, walnut and blue cheese scones
Pumpkin, pecan and poppyseed scones (v)
Walnut, brie and apple scones
Avocado, rocket and brie scones
An original Green Gourmet Giraffe recipe
1/3 cup milk (I used soy)
1 tbsp apple cider vinegar
90g avocado flesh (1/2 an avocado)
1 tsp seeded mustard
1 cup self-raising flour
1 tsp bicarbonate of soda
2 tbsp nutritional yeast flakes
1 tbsp chia seeds
30g (1 handful) rocket, chopped
90g brie, cubed and divided
extra flour for handling dough
Mix milk and vinegar. Set aside to thicken and curdle.
Preheat oven to 220 C and line an oven tray.
Mash avocado with a fork. Stir in milk mixture and mustard. Set aside. Mix dry ingredients in a medium large bowl. Gently stir in rocket and avocado mixture.
Turn out dough onto floured surface and knead a few times using a good amount of flour to help handle it if it is sticky. Pat down and push 2/3 of the cheese into it and knead once or twice, then pat down again. Cut into 9 squares and transfer to prepared oven tray. Press a chunk of brie into each piece.
Bake for 12-15 minutes until golden brown. Wrap in a tea towel until ready to eat. Best eaten warm on day of baking.
NOTES: I used 1 tbsp vinegar with enough milk to make up 1/2 cup but it was really sticky so I reduced it back to 1/3 cup like Kari did. But I think the extra milk probably helped make the scones softer. My scones were vegan with vegan milk and vegan cheese but the scones can be vegan or not depending on diet and available ingredients. I think the scones would work without cheese if you wanted them vegan and could not find any vegan brie - I highly recommend the Damona vegan brie. I baked my muffins for 15 minutes but they were quite brown and my oven is slow so I suggest checking earlier.
On the Stereo:
Picaresque: The Decembrists
Posted by Johanna GGG at 21:28
Labels: baking, biscuits/cookies, blog events, original recipe, savoury oven bakes, starters/snacks/dips, vegan, vegetables
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Ah I have missed out on Scone week this week as I have been distracted - never mind. You make it up for me though, these are wonderful, really. I have the Green Grass scones bookmarked too, not got round to making them yet - but now i have two scone recipes I want to make. You are making me hungry.ReplyDelete
Thanks for the reference to my scones Johanna. Scone week passed me by too but I love the look of these - how intriguing to have a veganised brie too. I also like the sound of your pumpkin date batch that never got made :-)ReplyDelete
Good to see such a creative addition to scone week! The combination of flavours sounds amazing..... Perfect with tomato soup! xReplyDelete
I love Cakelaw's scones but added avocado to mine to spread on them. They were so good!ReplyDelete
I am intrigued by the vegan brie. Does it taste anything like normal brie? Love the use of the avocado. Thanks for taking part :)ReplyDelete
Vegan Brie? Fascinating! I have tried a vegan Camembert but this sounds interesting . Love scones and realise since going vegan that I have missed them. Needs rectifying! Love the Decemberists (and The National too)ReplyDelete
Oh, I love a savoury scone! Vegan brie and avocado are new ingredients for me to bring into the dough. :)ReplyDelete
yum these look great johanna. what a pretty scone they turned out too.ReplyDelete
These scones look amazing. I will definately try these.ReplyDelete