If you are craving a savory pastry and only want a few this is the recipe for you! Even though these scones are vegan, the texture is still fluffy, the outside is crispy while the inside is flakey and packed full of flavor! The yeast gives them a nice rise, crumb and a very subtle, pleasant flavor. If you want more scones, just double, triple, etc. the recipe.
Ingredients (makes 2 scones)
104g flour
1 tsp cornstarch
1 tsp sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
35 g cold vegan butter, cubed
1/2 tsp yeast
49 g milk of choice (I used almond)
1 tsp vinegar or lemon juice
Add-ins (these are all optional)
2 tsp chopped chives
1 Tbs pumpkin seeds
1/4 cup sun dried tomatoes (I used cherry tomatoes)
1 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/8 tsp garlic powder
1/4 tsp nutritional yeast
Instructions
1. In a small bowl mix together all the add-ins.
2. In a medium bowl combine the flour, cornstarch, sugar, baking powder, baking soda, and salt. Whisk everything together and then add the cubed, cold butter. Using your hands, rub the cold butter into the flour until the mixture resembles a texture like wet sand.
3. Stir in the yeast and add-ins, then pour in the milk and vinegar. Stir until everything comes together and the dough is shaggy.
4. Dump the dough out and quickly shape it into a square (try not to work it too much, otherwise the scones will be tough and rubbery). Use a knife to cut the square in half, diagonally. Transfer the dough onto a lined baking sheet and let them rest in the fridge for 30 minutes.
5. Once the scones are done resting, preheat the oven to 400 F and bake for 15 minutes or until golden.
6. Let them cool on a wire rack before serving/eating. Enjoy!
Comments