Ingredients (Makes 1 dozen)
2 cups spelt flour
1 1/2 cups nut-based cheese
1 cup nut milk
1 stem of fine leaf thyme
1 teaspoon mustard
2 tablespoons baking powder
2 tablespoons natural sparking water
1 tablespoon olive oil
3 tablespoons vegan butter
1 wiri pepper or cayenne
Pinch of sea salt
Method (40 mins)
Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a small bowl, mix together baking powder and sparkling water to maximize rising effect. Stir until foam settles and baking powder is fully mixed in.
In a large bowl, whisk together all ingredients. Stir flour mixture until combined into to a soft dough. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a scone comes out clean, about 30 minutes.
