Lest you think I’m being a tease, flaunting those savory, mouth-watering cheddar Sheese scones, wipe up that drool off the keyboard and turn on your oven, because the recipe is coming right up!
These cheesy biscuits are so versatile, after you make them the first time, you won’t know how you ever assembled a meal without them. So unbelievably buttery, especially for a vegan creation, you won’t need any sort of additional spreads or fixings to enjoy them. Perfect for breakfast, tea time, or along side a hearty main course for dinner, I would be hard pressed to find a time that these wouldn’t be appropriate. Make a single batch to satisfy your own cravings, but be prepared to mix up more if friends should appear! Left unguarded, every last scone will be gone before you know it; Trust me, I know from experience.
- 1 Cup All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Cream of Tartar
- 1/4 Teaspoon Granulated Sugar
- 1/4 Teaspoon Salt
- 1/4 Cup Vegan Butter
- 1 Cup Shredded Cheddar-Style Vegan Cheese
- 1/3 – 1/4 Cup Unsweetened Non-Dairy Milk
- Preheat your oven to 425 degrees.
- Sift all of the dry ingredients together in a medium bowl. Using a pastry cutter or two knives, cut the butter into your flour mixture until it begins to come together as coarse crumbs. Fold in the cheese using a large spatula, trying not to press or agitate the dough but simply move it in order to integrate the cheese. Depending on how dry your atmosphere is you may need more or less liquid, so pour in just enough non-dairy milk for the mixture to form a cohesive dough.
- Turn the dough out of your bowl onto a silicone baking mat or parchment-lined baking sheet. Pat it into a circle, and cut into 6 equal triangles. Separate the triangles slightly, but if you don’t want to bother, it’s not completely necessary – Just be prepared to cut them apart after they’ve expanded some from baking.
- Keep a keen eye on your scones, looking for the edges to just begin to turn golden brown before pulling them out of the oven. Bake for approximately 12 – 18 minutes, and let them cool on the sheet afterwards.
If prepared in advance, I highly recommend splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty cheese scone.
Amount Per Serving: Calories: 245 Total Fat: 15g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 478mg Carbohydrates: 19g Fiber: 1g Sugar: 3g Protein: 8g