Ingredients:

225g/8oz flour

2 teaspoons baking powder

½ teaspoon salt

50g/2oz vegan butter/margarine

8-9 tablespoons water

2 onions

1 tablespoons of rapeseed oil

250g of tomato passatta

1 teaspoon of herbs de province or mixed herbs

mushrooms – optional

olives – optional

pepper – optional

1 teaspoon of garlic granules

Drop of soya sauce

75g/3oz vegan cheese

Method:

1. Light oven at 220C/ 200C fan, 425F or gas mark 7.

2. Brush a large roasting tin with rapeseed oil.

3. Put flour into bowl.

4. Add baking powder.

5. Add salt.

6. Rub fat into flour with fingertips until it looks like breadcrumbs

7. Mix water into flour mixture to make a dough.

8. Roll out to desired shape and place in greased tin.

9. Prick dough all over with a fork.

10. Bake for 10 minutes.

11. Prepare topping, heat oil in frying pan.

12. Add onions and cook til soft.

13. Add other toppings as desired.

14. Add Herbs

15. Add passatta

16. Add garlic granules

17. Add a drop of soya sauce

18. Add topping to scone base

19. Add grated cheese

20. Bake for 15 minutes

Enjoy

The book that provided this inspiration: Rose Elliot “The New Vegetarian Cookbook” ISBN: 0 7064 2546 4

How to make scone based pizza