- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons vegan sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3 tablespoons vegan butter
- 3/4 cup shredded Daiya cheddar
- 3/4 cup finely chopped vegan ham (such as Lightlife)
- 3/4 cup vegan buttermilk*
- 2 Ener-G eggs
- Cooking spray
2. Whisk together the prepared buttermilk and the Ener-G eggs; add to the flour mixture and stir just until moist.
3. Turn the dough out onto a lightly floured surface. Knead a few times, then transfer to a baking sheet coated with cooking spray; pat into an 8-inch circle.
Note: scone dough tends to be very sticky. Make sure to have enough flour on your work surface and to use floured hands while kneading, to prevent a sticky mess. If you can only get in 1 or 2 kneads, that's fine. In fact, the less scone dough is worked, the better, in order to achieve a light texture.
4. Cut the dough into 8 wedges, cutting into, but not all the way through the dough. Bake at 400 degrees for 20 minutes - the scones should be lightly browned.
I particularly enjoyed the scones for dinner alongside a warm bowl of Amy's split pea soup.
*To prepare the buttermilk for this recipe, place 2 and 1/4 teaspoons lemon juice in a liquid measuring cup. Fill with plain non-dairy milk to equal 3/4 cup and whisk together. Let stand for 5 minutes so the mixture can clabber (sour), before adding to the recipe as directed above.
8 servings (1 wedge), Calories 217
I really enjoyed these savory scones - incredibly tender inside with a nice flaky crust, and great flavor from the ham and cheddar. I recommend baking about 5 minutes extra - and wish I had trusted my instincts to do so - in order to achieve a crisper, flakier outside. I also wasn't a huge fan of the ground red pepper - it didn't improve upon the rest of the recipe, and I'd omit it next time.