Did you know turmeric and acid, when heated, turns red? We didn't either. These Miso Tahini Scones are basically an accidental science experiment - or you know... magic.
Course Breakfast, Side Dish
Cuisine Baking, Bread, British
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
3/4cupvegan butter, frozen
1tspapple cider vinegar
2tbspwhite miso paste
Preheat oven to 400F.
To a large bowl add flour, baking powder, baking soda, salt, and turmeric to a large bowl. Mix until all combined.
Using a cheese grater, grate the frozen butter into the flour mixture. We want the butter to stay as cold as possible so try not to handle it too much. Before mixing it into the flour, place the bowl into the freezer.
Prepare wet ingredients by adding almond milk, apple cider vinegar, miso, tahini, and cilantro to a bowl and whisk until smooth. Place this mixture into the fridge.
Remove flour from freezer and using a wooden spoon mix the grated butter into the flour gently. We still want all the butter intact. Add in the cold milk mixture and stir until just combined - it will still be crumbly and that's okay.
Dump the mixture onto a clean flat surface and gently knead until it just comes together - crumbly is still okay. Then using as little of the surface of your hands as possible press the dough into a large disk about 3/4" thick. Slice into 8 even triangles (like pizza slices) and on a lined baking sheet.
Bake for about 15 minutes or until golden brown. Then marvel at the beautiful red interior.