(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.