Vegan Cheese and Herb Scones
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Cooking time20 min![]()
Prep time20 min![]()
ServingsPortions 8
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup cold Dairy-free Becel® Plant Butter - Unsalted + 2 tablespoons
- 1 1/4 cup shredded Violife vegan cheddar style cheese
- 1 teaspoon fresh thyme leaves
- 2/3 cup cold non-dairy milk
- 1 tablespoon apple cider vinegar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425 degrees F.
- Mix flour, baking powder, salt in a bowl.
- Cut 1/2 cup Becel® Unsalted Plant Butter into 1/2-inch cubes.
- Gently work the plant-based bricks into the flour, using your fingers until it looks mealy.
- Mix in the Violife® vegan cheese and herbs.
- Mix the non dairy milk and vinegar together.
- Make a well in the middle of the dry ingredients then pour the milk mixture into the well. Gently stir with a wooden spoon until mixture comes together in a dough, do not overmix.
- Roll out dough on a lightly floured surface into a rectangle about 1 inch thick. Fold 1/3 of the rectangle over the centre, then fold the other third of the rectangle over both. Roll into a rectangle about 2 1/2 inches thick. Cut 8 scones into desired shape.
- Place on parchment lined baking sheet.
- Meanwhile, melt the remaining 2 tablespoons of Becel® Unsalted Plant Butter. Brush over the scones then sprinkle with remaining 1/4 cup vegan cheese.
- Bake in oven until tops are golden, about 20 minutes.
