Flaky and tender vegan savory scones, filled with pockets of melted cheese and specks of fresh herbs, are the perfect comfort food and mood booster!
Course Breakfast, Snack
Cuisine American
Keyword fresh herbs, vegan cheese
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 12large scones
Ingredients
Scone dough
480g(4 cups)unbleached all-purpose flour, plus some extra for flouring your surfaces
50g(¼ cup)white granulated sugar
10g(2 tsp)fine sea salt
20g(4 tsp)baking powder
120g(½ cup)cold vegan unsalted butter, I use Becel plant-based bricks
250g(1 cup)your favourite plant-based milk, I use soy milk
Garnishes
115g(1 cup)of your favorite hard vegan cheese
50g(or half a bunch)green onions
vegan parmesan cheese, optional
Instructions
Preheat your oven to 375°F (190°C)
In a large bowl, add the flour, sugar, salt, and baking powder and mix until incorporated.
Roughly dice the cold vegan butter and add to your flour. With the tip of your fingers, break apart the butter pieces and mix with the flour until the butter is approximately pea-sized (some large bits are okay) and the mixture looks like coarse crumbs. You can also use a pastry cutter for this task.
Break apart your vegan cheese into smaller pieces, or roughly grate it. Slice the green onions thinly and add both into your bowl and quickly mix in with the flour.
In the middle of your bowl, make a well with the flour mixture. Add the plant-based milk in the middle all at once. With a sturdy wooden spoon (or your fingers) slowly mix in the flour from the side of the well into the milk until you get a still slightly wet but sturdy dough.
Transfer the dough onto a well-floured surface and divide into two equal balls. Flatten the balls until they make a 20cm (8-inch) diameter disks and cut each disk into 6 equal wedges. If using, dip the top of each scones into grated parmesan.
Transfer each dough wedges onto a parchment paper-lined baking tray and bake for 15 to 20 minutes, or until the scones are golden brown and cooked throughout. Enjoy!
Notes
Best eaten fresh. Can be kept in an airtight container for up to 2 days or frozen for up to 4 months. Can be frozen uncooked but it will result in slightly denser scones.
Omit the salt if you are using a salted vegan butter