Vegan Smoky Cheddar Scones

I usually include a recipe with the Meatless Monday linky post, but I forgot to process the photos! So here it is – a little late. I made these scones to take on a trip with my sister who went vegan for the whole month of February. I wasn’t too sure about them, but she loved them. So here ya g0 – Enjoy!

Here’s How to Do it:

I like to prep my ingredients so they are measured and ready to go. It sure makes the process easier!

In a large bowl, mix all the dry together ingredients

with wire whisk.

Now cut the butter into small chunks and break the larger butter pieces up with your fingers

until it all resembles corn meal.

In a large measuring cup or bowl, whisk the oat milk and smoke together.

Make a well in the center of the dry ingredients and gently mix in the milk mixture.

Once the dry are slightly moist, stir in the lemon juice and mix with a fork. Be careful not to over mix.

Cover a baking sheet with parchment paper.

Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and

GENTLY press it down until it’s about 1/2 to 3/4″ thick, about as thick as the tip of your thumb.

Using a sharp knife, cut the round into six wedges, but do not separate.

Preheat the oven to 350°.

While the oven is preheating, put the cookie sheet in the freezer for a couple of minutes to get the butter cold again.

Bake for about 20 – 30 minutes, or until they have risen and are golden brown.

Let them cool a few minutes, then gently cut along the scores.

Let them cool for about 15 more minutes before you eat them. They will fall apart when they are hot.

You can eat these as they are or slather them with vegan butter. Either way – enjoy!

© Copyright 2022 The Lazy Gastronome

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Vegan Smoky Cheddar Scones

A delicious scone with a hint of smoke - completely vegan!

Course: Breads, Breakfast, brunch, Snack

Cuisine: American, vegan, Vegetarian

Keyword: biscuit, bread, cheddar, scone, smoke, vegan, vegetarian

Servings: 6 scones

Author: HelenFern

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon lemon pepper
• 4 Tablespoons plant based butter spread (I used Earth Balance)
• 1 cup vegan shredded cheddar
• 3/4 cup nut milk - make sure it is unsweetened! I used cashew milk
• 1/4 to 1/2 teaspoon liquid smoke
• 1/2 teaspoon fresh lemon juice

Instructions

1. In a large bowl, mix all the dry together ingredients with wire whisk.

2. Now cut the butter into small chunks and break the larger butter pieces up with your fingers until it all resembles corn meal.

3. In a large measuring cup or bowl, whisk the oat milk and smoke together.

4. Make a well in the center of the dry ingredients and gently mix in the milk mixture. Once the dry are slightly moist, stir in the lemon juice and mix with a fork. Be careful not to over mix. It will be slightly sticky.

5. Cover a baking sheet with parchment paper.

6. Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and GENTLY press it down until it's about 1/2 to 3/4" thick, about as thick as the tip of your thumb.

7. Using a sharp knife, cut the round into six wedges, but do not separate.

8. Preheat the oven to 350°.While the oven is preheating, put the cookie sheet in the freezer for a couple of minutes to get the butter cold again.

9. Bake for about 20 - 30 minutes, or until they have risen and are golden brown.

10. Let them cool a few minutes, then gently cut along the scores. 

11. Let them cool for about 15 minutes more before you eat them. They will fall apart when they are hot.

12. You can eat these as they are or slather them with vegan butter. Either way - enjoy!

Recipe Notes

© Copyright 2022 The Lazy Gastronome

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