Vegan Savory Cheddar and Herb Scones
Soft, flaky, and packed with rich, savory flavors, these Vegan Savory Cheddar and Herb Scones are the perfect addition to any breakfast spread or afternoon tea table. Crafted with shredded vegan cheddar, aromatic fresh chives, and rosemary, these dairy-free delights combine a buttery texture with herbaceous notes for a truly comforting bite. Made with almond milk and apple cider vinegar, the scones feature a vegan buttermilk base, creating the ideal rise and tender crumb. Ready in under an hour, they're easy to prepare and pair beautifully with soups, salads, or your favorite dairy-free butter spread. Whether you're hosting a brunch or craving a plant-based treat, these golden-brown scones deliver wholesome flavor and versatility without the need for eggs or dairy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Vegan cheddar cheese, shredded
- 2 tablespoons Fresh chives, chopped
- 1 tablespoon Fresh rosemary, chopped
- 0.25 teaspoon Ground black pepper
- 0.5 cup Vegan butter
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and set aside to allow it to curdle into vegan buttermilk.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Fold in the shredded vegan cheddar cheese, chopped chives, chopped rosemary, and ground black pepper, mixing until evenly distributed.
Cut the vegan butter into small, pea-sized pieces and add to the flour mixture. Use a pastry cutter or your fingertips to mix the butter into the flour until the mixture resembles coarse crumbs.
Pour the vegan buttermilk into the dry ingredients, and gently stir with a spatula until the dough just comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently pat it into a 1-inch thick disk. Use a sharp knife or a biscuit cutter to cut the dough into 8 equally sized wedges or rounds.
Place the scones onto the prepared baking sheet. Lightly brush the tops with a little almond milk to help them brown.
Bake for 20-25 minutes, or until the scones are golden brown and firm to the touch.
Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
