Vegan Cheddar Herb Scones with Plant Butter
Flaky vegan scones made with plant-based butter and Violife cheddar-style cheese, brightened with fresh thyme. The dough is laminated through folding to create tender, layered scones with crispy golden tops, brushed with melted plant butter and topped with extra vegan cheese.
Ingredients
- 2 ½ cup all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- ½ cup dairy-free plant butter, unsalted, cold, cubedcoconut oil1:1vegandairy-free
slightly different texture, more crumbly
- 2 tablespoon dairy-free plant butter, unsalted, for brushingcoconut oil1:1vegandairy-free
slightly different texture, more crumbly
- 1 ¼ cup vegan cheddar-style cheese, shredded
- 1 teaspoon fresh thyme leaves
- ⅝ cup non-dairy milk, coldoat milk1:1vegandairy-free
neutral flavor works well
- 1 tablespoon apple cider vinegar
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Mix flour, baking powder, and salt together in a bowl.
- 3
Cut plant butter into half-inch cubes and work gently into the flour mixture with your fingers until it resembles coarse meal.
- 4
Mix in vegan cheese and thyme leaves.
- 5
Combine non-dairy milk and apple cider vinegar together.
- 6
Make a well in the dry ingredients and pour in the milk mixture.
- 7
Gently stir with a wooden spoon until the mixture comes together as a dough, taking care not to overmix.
- 8
Roll out dough on a lightly floured surface into a rectangle about 1 inch thick.
- 9
Fold one-third of the rectangle over the center, then fold the opposite third over both layers.
- 10
Roll into a rectangle about 2 and a half inches thick.
- 11
Cut into 8 scones of desired shape.
- 12
Place on a parchment-lined baking sheet.
- 13
Melt the remaining plant butter and brush over the scones.
- 14
Sprinkle remaining vegan cheese over the tops.
- 15
Bake until tops are golden, about 20 minutes.
Tips
Keep butter and milk cold to ensure flaky layers in the finished scones.
Do not overmix the dough to avoid dense, tough scones.
The lamination technique (folding) is key to creating the layered texture.
Good to Know
Keep in an airtight container at room temperature for up to 2 days.
Prepare dough through the lamination step, cover with plastic wrap, and refrigerate up to 8 hours. Bring to room temperature for 15 minutes before cutting and baking.
Serve warm with vegan butter, dairy-free cream cheese, or jam.
Common Mistakes
Do not use warm butter to avoid melting into the flour, which creates dense scones.
Do not skip the resting period after laminating to prevent the dough from shrinking when cut.
Do not overbake to avoid dry scones; check at 18 minutes.