Vegan Cheese Scones
Serves 6
Ingredients
- 1/4 cup unsweetened oat milk
- 1 tablespoon cider vinegar
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons nutritional yeast
- 1/4 teaspoon ground mustard
- 4 tablespoons (1/2 stick) vegan butter
- 1/2 cup grated or shredded vegan cheese of your choice
- 1-2 pinches sea salt
Method
- Preheat oven to 425°F. Line a baking sheet with a sheet of parchment or a Silpat. In a small bowl, mix together oat milk and cider vinegar. Mixture will clabber and become the tangy vegan equivalent of buttermilk. Set aside.
- In a large bowl or food processor, sift together flour, baking powder, baking soda, ground mustard, nutritional yeast, and sea salt. Work in the vegan butter gently and quickly, until the mixture forms coarse crumbs. Blend in clabbered oat milk and sea salt just until a dough forms.
- Lightly mix grated vegan cheese into the dough. You’ll still see the cheese shreds, which will melt gorgeously into your scones as they bake.
- Turn out dough onto the baking sheet and lightly press into a 6-inch round. Use a knife to score the top to form six equal wedges. Option: top with another pinch of sea salt.
- Bake for 15 minutes, or until the kitchen smells cheesy and the edges of the scone round have turned golden brown. Cool briefly. The scones will easily separate into sixths.
Miami Vegan by Ellen Kanner, published by LCIX Editions
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