Christmas Scones with Garlic Mayo
Ingredients
- @itsonlyplantbased Garlic Mayo
- 1 cucumber
- 1 yellow pepper
- Small tomatoes
- Cocktail sticks
- 300ml soya milk
- 2 tsp cider vinegar
- 3 tbsp ground flax seed
- 450g self-raising flour
- 100g vegan butter block
- 4 tsp baking powder
- 1 tsp dried basil
- 1 tsp dried oregano
Preparation
Mix the soya milk and cider vinegar together, then mix in the ground flax seed.
In a separate bowl, mix the baking powder and herbs into the self-raising flour.
Rub in the vegan butter until no pieces of butter are visible.
Add the milk mixture to the dry ingredients and mix until a soft dough forms.
Roll out the dough on a well-floured surface to about 1.5 cm thick.
Cut out the scones using a small fluted cutter and place them on baking trays.
Bake at 200°C for 10 minutes or until lightly golden.
Once the scones are cool, slice the tomatoes and cut long ribbons from the cucumber using a vegetable peeler.
If available, use a tiny star cutter to cut stars from the yellow pepper.
Cut a scone in half, add garlic Mayo, a slice of tomato, then fold a cucumber strip into a Christmas tree shape.
Skewer the Christmas tree shape with a cocktail stick and insert it into the scone.
Top the canapé with a pepper star.
Repeat the process for the remaining scones.
Voila! Beautiful Christmas canapés!