Avocado, rocket and brie scones (vegan)

For International Scone Well this week I made avocado rocket and brie scones.  Despite all my ideas for scones such as pumpkin date and tomato cheese, I finally settled on the half avocado to be used, the rocket in the enticingly named scones and the vegan brie that piqued my curiosity.

I took my inspiration from the 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.

The dough was quite sticky and needed a lot of flour to be able to handle in any way.  However I managed to knead it and shove some chunks of brie into it.  When it came out of the oven these scones were soft and amazing.  And I loved that they were really green inside.

I had planned to make pizza for tea.  Then the scones were so lovely that I decided to heat up a tin of tomato soup to eat with them.  The pizza will have to wait for another day.  Meanwhile the scones were great for breakfast the next day too.

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)
Cheeseymite scones
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
Makes 9

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
pinch salt

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