Is this really happening? It is, I baked something savory! Just in time for holiday celebrations too. Flaky, buttery, herby, and cheesy. These savory delights are great for a brunch get-together or make for a perfect dinner biscuit.
Is it a biscuit or a scone?
That’s a tough question. In the US, biscuit and scone are often used interchangeably. Both scones and biscuits have relatively the same ingredients. The main difference is the texture. Biscuits and scones have flakiness and layers. However, biscuits have more air pockets and distinct layers. Whereas, scones have a crumbier texture and fewer layers.
This is more like a scone because it’s not the same as a traditional southern biscuit. Because of the herbs and vegan cheese, the texture is crumbly. Don’t let this be a deterrent though, these are still bomb af (as the kids say). Honestly, I don’t care what you call these as long as you enjoy them! If you want to learn more about the differences between a scone and a biscuit, check out this article.
Fresh or dried herbs?
Fresh herbs all the way. Hear me out. Dried herbs can usually be swapped out in place of fresh herbs. In this case, I STRONGLY suggest using fresh herbs. I know it can get expensive, but dried herbs made these scones powdery. A general rule I use in my kitchen is – when baking use fresh herbs, when cooking dried is fine. For this recipe, I decided on fresh dill and chives. Dill reminds me of potato chips and chives add a mild onion flavor. Feel free to do all chives or all dill. Either way, they will turn out fantastic!
Grocery and supply list:
I know it can be difficult to find vegan cheese. I truly think it’ s needed in this recipe. I hope you can forgive me! Sprouts has many vegan cheese options and it is semi-affordable. Check out my kitchen essentials page for my of my favorite supplies.
- Unbleached flour.
- Fresh dill and chives.
- Baking powder.
- Garlic powder.
- Cane sugar.
- Soy milk.
- Vegan butter.
- Vegan cheddar shreds.
- Ground flaxseed.
- Apple cider vinegar.
- Pastry blender.
- Mixing bowls.
- Wooden spoons/rubber spatulas.
- Baking sheet.
- Parchment paper.
Scones can be worrisome because they can easily turn into hockey pucks. I started by finely chopping the dill/chives and preparing the flax egg substitute. Then, I make a buttermilk substitute. Adding something acidic to soy milk creates a buttermilk alternative. Typically, I use lemon juice or apple cider vinegar. Anyway, after I prep that stuff, I combine the dry ingredients including sugar. Next, I incorporate chilled vegan butter into the flour mixture by using a pastry blender. The mixture should resemble pebbles. I add the wet ingredients after this step. I mix the scone dough until it just comes together. I always add fresh herbs and cheese last. Something that helps with flakiness is cutting the dough into fourths and then placing the fourths on top of each other and pressing down the dough into a flat disk. I hope that makes sense. Another “pro tip” is to chill the dough before baking. When the oven is preheated, I cut out circles from the dough (about 2 inches thick). I use a cup and not a biscuit cutter. You can use whatever you have. After placing the scones on a lined baking sheet, I brush the tops with soy milk. This helps the scones become golden brown. I serve these warm with a bit of margarine. Full recipe with instructions below!
Flaky, buttery, herby, and cheesy. These savory delights are great for a brunch get-together or make for a perfect dinner biscuit.
- 2 cups unbleached flour.
- 1 tbsp baking powder.
- 1/2 tsp salt.
- 1/4 tsp garlic powder.
- 1 tsp cane or brown sugar.
- 6 tbsp chilled vegan butter.
- 1/4 cup fresh dill and chives, minced.
- 2 tbsp ground flaxseed + 5 tbsp water.
- 3/4 cup soy milk + 1 tsp apple cider vinegar.
- 1/2 cup vegan cheese shreds.
- Soy milk for brushing on top (optional).
Finely chop dill and chives. Set aside for later.
Prepare the flax egg by combing ground flaxseed and water. Set this aside for later.
Add apple cider vinegar to the soy milk and also set this aside for later.
Stir together the flour, baking powder, salt, garlic powder, and sugar. Cut vegan butter into cubes and combine it into the flour mixture using a pastry blender. The butter/flour mixture should resemble pebbles.
Pour the flax egg and soy milk into the mixture. Stir/mix until just combined. Add in the cheese shreds and herbs. Flatten the dough on a floured surface. Cut into fourths and stack the pieces on top of each other and flatten again (about 2 inches thick).
Preheat oven to 450 degrees Fahrenheit. Place the dough in the refrigerator until the oven is heated.
Cut out 8-10 circles. Place scones on a lined baking sheet. Brush the tops of the scones with soy milk.
Bake for 14-16 minutes. Reduce heat to 375 and bake for 3-5 additional minutes or until golden brown.
Serve warm with a meal or alone!
The dough should not be sticky. If you don't have a biscuit or cookie cutter, you can use a cup (this is what I do). Wheat flour can be substituted. I haven't tried a gluten-free version, so I can't recommend that. Maple syrup can be used in place of sugar.
Thanks for reading! Please let me know your thoughts in the comments and leave a rating if you made this recipe. Have a good week!
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