Flaky, buttery layers with vegan cheddar cheese and garlic chives. These Vegan Cheddar Chive Scones are perfect for brunch, dinner, and everything in between.
Course Brunch, Side Dish, Snack
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Chill Time 20 minutesminutes
Total Time 55 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
240mL(1 cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flaxseed
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
pinchkosher salt
170g(¾ cup) cold vegan butter, cubed
30mL(2 tbsp) maple syrup
1½cupsvegan cheddar shreds
½cupgarlic chiveschopped
Instructions
Combine soy milk, apple cider vinegar, and ground flaxseed in a bowl. Set in the fridge to rest until needed.
Mix together all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Add cubed vegan butter, then cut into the dry ingredients using a pastry blender until the butter is pea sized. You still want chunks of butter as that’s how you achieve flaky scones. You could also use two butter knives or your hands if you don’t have a pastry blender.
Pour the soy milk mixture into flour/dry ingredients, along with maple syrup. Fold with a baking spatula until all the flour is incorporated. Careful not to overmix as you can make the scones too tough.
Add the cheddar shreds and garlic chives to the scone dough and gently fold until evenly distributed. You may need to use your hands for this step, but be careful not to melt the butter with your body heat. If the dough is feeling warm or the butter seems to be melting, place in the fridge for 10 minutes before continuing.
Turn the dough out onto a lightly floured surface and press into a disk about 1/2” thick, then fold in half and in half again. Press into a disk about 1” thick and using a sharp knife slice into 8 wedges.
Place the wedges onto a lined baking sheet and place in the freezer to rest.
Preheat the oven to o 400°F.
Once the oven has reached the desired temperature place the scones into the oven straight from the freezer. Bake for about 20 minutes or until golden brown.
Once baked, allow scones to cool completely on the baking sheet.
These are best enjoyed the day or up to 2 days later when stored in an air-tight container.