A savoury sidekick to any soup or stew!
Prep & Baking Time: 35 mins
Makes: 8 biscuits
Pairs well with: Leek & Potato Soup
1 cup whole wheat flour
1 cup all purpose flour – or gluten free blend of your choice
1 tbsp sugar or agave nectar
½ cup chilled plant-based butter
2/3 cup plant-based milk
2 tsp baking powder
1/4 cup chopped green onion
¼ tbsp dried rosemary
½ tbsp dried chives
½ tbsp dried sage
1-2 tbsp minced fresh garlic
1 tsp salt
Pinch of pepper
1 tbsp nutritional yeast (optional)
1 tsp red pepper flakes (optional)
2 tbsp melted plant-based butter OR unrefined coconut oil
Additional mixed dried herbs
Preheat oven to 400°F and cut a piece of wax or parchment paper large enough to contain a 10”x10” square of dough. In addition, line two baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter to the dry mixture and slice through with a pastry cutter to incorporate. If you do not have a pastry cutter, use two butter knives to slice through and mix the butter into the dry ingredients, this may take awhile.
When ready to roll, the mixture should be the consistency of wet sand. After the butter is worked in (no more lumps) the mixture should just barely hold together when pinched.
Add milk and stir to combine. The mixture should come together and be tacky to the touch. If it seems too dry and crumbly, add additional milk, 1 tablespoon at a time. Add pepper, herbs, and garlic. Gently fold the dough to incorporate it. Form the dough into a ball shape, scraping any extra dough from the sides of the bowl with a scraper. Dust your parchment with flour and transfer the dough ball onto the paper.
Pat the dough out into a flat square shape, approximately 10”x10”. Using a large sharp knife, cut into 8 triangles or use a biscuit cutter or clean glass to cut same-size rounds.
Transfer each biscuit to a parchment lined baking sheet. Brush with melted vegan butter and sprinkle with additional herbs. Bake at 400°F for 15-20 minutes until edges are golden and crisp. Remove from baking sheets and allow scones to cool for at least 10 minutes before enjoying. These scones can be stored in an airtight container for up to a week. Be sure to cool completely before storing.