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Vegan Cheese and Herb Scones

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  • Cooking time20 min
  • Prep time20 min
  • ServingsPortions 8
recipe image Vegan Cheese and Herb Scones


  • 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.)


  1. Preheat oven to 425 degrees F.
  2. Mix flour, baking powder, salt in a bowl.
  3. Cut 1/2 cup Becel® Unsalted Plant Butter into 1/2-inch cubes.
  4. Gently work the plant-based bricks into the flour, using your fingers until it looks mealy.
  5. Mix in the Violife® vegan cheese and herbs.
  6. Mix the non dairy milk and vinegar together.
  7. 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.
  8. 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.
  9. Place on parchment lined baking sheet.
  10. Meanwhile, melt the remaining 2 tablespoons of Becel® Unsalted Plant Butter. Brush over the scones then sprinkle with remaining 1/4 cup vegan cheese.
  11. Bake in oven until tops are golden, about 20 minutes.

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