Leek and Thyme Savoury Scones

Course: snack Skill level: easy Makes: 6-7 Vegan

A little oil or vegan margarine for greasing 1 small leek, chopped finely

300 g (10½ oz) plain flour Pinch salt

3 tbs coconut sugar

2 tbs nutritional yeast (optional)

1 tsp dried thyme

1 tsp fresh thyme, chopped finely

1 tbs baking powder 180 ml (6¼ fl oz) full fat coconut milk (the more fat the better to combine) For the Pickled Tomato Jam: 100 g (3½ oz) overripe tomatoes

2 tsp white wine vinegar 3 tsp sugar

1 tsp dried thyme Large pinch salt

1 clove garlic, minced

of kitchen roll to absorb the moisture.

3 In a mixing bowl, sift the flour, then add the salt, sugar, nutritional yeast (if using), dried and fresh thyme and baking powder, then mix well to combine

4 Add the coconut milk slowly and gently combine the wet and dry mixture, careful not to overwork it. Try to leave a tablespoon of the coconut milk to glaze the top of the scones at the end.

5 Give the steamed leek a final press with kitchen towel to remove any excess moisture, then add to the mixing bowl and carefully fold into the mixture

6 Divide the mixture roughly in half, then half again, and repeat until you have up to 8 scones.

7 Place on the prepared baking tray, then, using the remaining tablespoon of coconut milk, give each scone a coat before popping in the pre-heated oven to bake for 25 minutes.

8 Check a scone after 25 minutes, ensuring it has cooked all the way through. If the leeks carried a little more moisture they may need a further five minutes or so. Simply put tin foil loosely over the top, then continue to bake.

9 To make the tomato pickle jam, place the tomatoes in a non-stick pan, and char on a high heat until they start to burst open after 6 minutes or so. Add the white wine vinegar, sugar, thyme, salt and garlic, then allow to simmer for a further 5 minutes. Squish with the back of a fork and serve in a side dish alongside the freshly baked scones.