Healthy Vegan - Welsh Rarebit Laverbread Scones

The Welsh Laverbread Diaries continue...

 These Welsh Rarebit Laverbread Scones were with a capital A - Amazing.  D scoffed down two and would have easily gone for a third had I not given him the beady eye.  
The mustard seeds give it pop and warmth, the Welsh laverbread a little colour and saltiness. and of course the cheddar cheese metled on top gives it that golden Blonde hue, gorgeous just on the cusp of almost burnt, but not quite.  To give the scones additional oomf, I've used both self raising flour and baking powder, but you can just leave out the baking powder if you wish.  Most of my recipes are easy to veganize, and this one is no different, just make a vegan savoury scone, then add vegan alternative non dairy milk and cheese.
As I said earlier, D loved these.  We had finished of the remaining  scones in the following coming day, but gave them about 30 second in the nuker (microwave)  for a bit of warmth, but they are at their best on the day.

 The lovely Louise from Months of Edible Celebrations wrote a fantastic insightful piece on Welsh Rarebit - Chasing the Rabbit  that may interest those of you  interested in the origins of the Rarebit.  Follow this link.   

 And if your looking for more Welsh Laverbread inspiration, see the links below.
Welsh Laverbread Pies
Welsh Woman's Laverbread Caviar
Welsh Laverbread Suet Pudding with Mushrooms and Puy Lentils
Glorified Laverbread Cakes aka Welsh Welsh Vegetarian Burger with Caerphilly Cheese
Welsh cottage Pie with Laverbread Mash
Welsh
Laverbread, Samphire and Seaweed Quiche with Perl Las Cheese


Welsh Rarebit Laverbread Scones
Makes 8
Ingredients
225g self-raising flour
Optional: 1 teaspoon baking powder
50grams butter
1 tablespoon laverbread plus optional extra for topping
100grams cheddar cheese, grated
1 egg
100ml milk
11/2 teaspoon grainy mustard from a jar
Method
Preheat oven to 200oc.
In a bowl, rub the butter into the flour and baking powder if using.
Then stir in 1/2 of the cheese and 1 tablespoon laverbread.
In another bowl, mix the egg and the milk and mustard.
Then pour this onto the floury cheese and form a dough.
Roll out and cut into discs.
Brush the top with the optional laverbread, then scatter over the cheese.
Bake in the oven for 12 - 15 minutes.
Best eaten warm.

 I am sharing this with Belleau Kitchen for Simply Eggcellent;  Food Year Link Up hosted by Sunday Fitness and Food Fitness hosted by Angela at Marathons and Motivation. 

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