I made these scones before the holidays and wanted to share them with you when I get back. It's so good. Perfect snack or even for breakfast if you are more of the savory type. They would make an excellent base for Benedictines! My boyfriend loved them with margarine.
Makes 8 scones
2 cups all-purpose flour
2 teaspoons of baking powder
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 cup of soy milk
1 tablespoon of apple cider vinegar
1/2 cup cold vegan margarine
1/4 cup nutritional yeast
1 cup vegan grated cheddar cheese
1/3 cup chopped fresh chives
1/4 teaspoon Espelette pepper
1 tablespoon of soy milk (to brown)
Preheat the oven to 400F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, sugar and salt.
In a second bowl, combine the milk and apple cider vinegar. Let it curdle into buttermilk while you go to the next step.
Break the margarine into pieces in the flour mixture. Using a dough cutter or two butter knives, cut the margarine into the flour until the mixture has a sand texture and there are no more big lumps. This step should be done quickly as the margarine should stay cold.
Add the buttermilk mixture, the rest of the ingredients and knead quickly with your hands. No need to mix too much, you don't want to melt the margarine, only that everything is well combined. Form a ball and roll out the dough into a circle about an inch thick. Cut to form 8 triangles then place on the cookie sheet. Brush the scones with the milk using a brush and bake for about 20 minutes.