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Wash and prepare the leek, cut it lengthways and chop it into thin slices.
Add the oil and the leek to the mixer bowl with the mixer attached. Lock the lid without the cap and set it to P2 Stew mode at 95 °C for 10 minutes. Season with salt.
Attach the kneading/crushing blade attachment and add the flour, yeast and sugar. Lock the lid without the cap and set the appliance to speed 6 for 30 seconds.
Start the manual programme on speed 6 for 30 seconds. Pour the soy cream in through the opening in the lid and then briefly knead until a dough forms.
Add the leek. Lock the lid without the cap and set the appliance to speed 3 for 15 seconds.
Place the dough in the freezer for 30 minutes.
Preheat the oven to 170°C.
Roll out the dough to around 2 cm thick. Cut into discs around 5 or 6 cm in diameter. Place them in stainless steel circles lined with parchment paper on a baking sheet or a greased muffin tin.
Brush with a little plant-based milk, then air fry using the Tefal Easy Fry and Grill Deluxe for around 30 minutes. The scones should be golden brown.
Tip: You can buy quinoa flour from organic food shops. If you can't find any, you can replace it with chestnut or oat flour, or even hazelnut powder.