Cheese Scones with Green Goddess Dip

For the scones:

• 125ml Fortisip PlantBased 2kcal Pea Mint flavour
• 175g self-raising flour + extra for dusting
• 1 tsp baking powder
• ½ tsp English mustard
• A pinch salt
• ½ tsp pepper
• 1 tsp dried parsley or mixed herbs
• 50g grated vegan cheddar

For the green goddess dip:

• 75ml Fortisip PlantBased 2kcal Pea Mint Flavour
• 25g vegan cream cheese
• 75g canned cooked chickpeas
• 1 spring onion
• 20g fresh parsley
• 45g fresh spinach
• Salt & pepper to taste

1. In a bowl, mix the self-raising flour, salt, pepper, grated vegan cheddar, baking powder and mustard. With a knife, stir in the Fortisip and mix until you have a sticky dough. Dust the work surface with a little more flour and place on the scone dough, knead until smooth. Roll to an inch thick and cut out using a cookie cutter, or form a circle and cut into quarters using a sharp knife.
2. Place the scones onto a lined baking sheet and place into a 170°C pre-heated oven for 12-15 minutes until the scones have risen and slightly golden. Remove from the oven and cool.
3. For the dip, in a bowl of a processor place the drained chickpeas, parsley, spinach, vegan cream cheese and spring onion. Pulse a few times until combined, add the Fortisip and pulse a few more times until fully combined (you can have this dip smooth or chunky). Season with salt and pepper to taste.
4. Halve the scones and top with the dip.

Chef's tips:

• You can batch cook the scones and freeze until needed. Halve scones before freezing if you want to re-heat in a toaster or hot oven.
• Top the scones with more vegan cheese; great for lunch boxes.
• Scones are great hot, cold or at room temperature.
• The dip can be made in advance and stored in the fridge for up to 7 days.
• The green goddess dip is also great on the breakfast waffles.