Vegan Cheddar Scallion Scones
Fluffy, buttery, flaky savory scones that are super flavorful and satisfying. Perfect for brunch or alongside your favorite latte beverage. Vegan cheddar and tempeh bacon, scallions and optional chives.
Servings: 8 scones
Ingredients
Dry:
- 2 ½ sprouted grain wheat flour (or sub a regular wheat flour)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 3 tablespoon vegan sugar
Wet (blend):
- 6 oz silken tofu
- ⅓ cup vegan cream cheese (I used Kite Hill brand, which is very rich in fat. I suggest a higher fat vegan cream cheese -- or sub with a higher fat plain vegan yogurt)
- 2 ½ tablespoon non-dairy milk
Fold in:
- 1 stick of vegan butter (Earth Balance), very cold - grated or chopped into small cubes
- ¾ cup chopped scallions (about 5 scallions)
- ¾ cup tempeh bacon, finely chopped (You could also try coconut or shiitake bacon or even veggie "ham" or "sausage" if you want!)
- 3oz shredded vegan sharp cheddar cheese (about ¾ cup)
- optional: dried or fresh chives
- extra flour for pressing out + cutting dough
Instructions
- Preheat oven to 400 degrees.
- Add all the dry ingredients to a large mixing bowl and stir until combined.
- In a blender, blend the tofu, vegan cream cheese and non-dairy milk.
- Pour the wet blend into the dry bowl. Be sure to scrape the sides of the blender to get all the wet mixture into the bowl. Stir to combine - this mixture will be very crumbly and dry still.
- Add the vegan butter. I like to make sure my vegan butter is very cold and then grate it on a cheese grater. You could also chop into very small cubes. This small flaky texture of the butter is what gives you flaky, layered scones.
- Next, add in the vegan cheese and tempeh bacon and scallions.
- Stir well to combine everything. Then get in there with your hands and start gently kneading the dough in the bowl until the everything combines together. Your hands will help gently melt the butter into the dough. When you have a nice dough ball you can place the dough on a piece of parchment paper or some sort of solid floured surface. Press out the dough into a round disk, about 1 - 1 ½ inches thick, depending on how thick you like your scones. Slice the dough disk like a pizza. First into halves, then quarters and finally eighths. Transfer the scone triangles onto a parchment paper lined baking sheet (or you can grease the sheet with oil or vegan butter.) Optional: rub some melted vegan butter or extra virgin olive oil on top of the scones before baking.
- Bake the scones at 400 degrees for 18-20 minutes, or until the edges start to brown.
- Allow the scones to cool for at least ten minutes before serving. These are best served fresh from the oven, but they also reheat and freeze very well! So good the next day. Feel free to make a big batch of these in advance, freeze them and reheat as desired. If serving the next day, you can place them, covered, in the fridge.