Appetizer
Rosemary Cheddar Scones
Cooking time20 min
Prep time15 min
ServingsPortions 2

- ½ cup Violife just like Cheddar Shreds
- 5 tbsp cold Violife plant butter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- ½ cup unsweetened plant-based milk and 1 tbsp for brushing on top of the scones
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the chopped rosemary and plant-based shredded cheddar.
- Cut in the butter: Add the cold plant-based butter cubes to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. You want some small chunks of butter to remain for flakiness.
- Add the milk: Gradually pour in the plant-based milk, mixing gently until the dough starts to come together. You may need slightly more or less milk, but aim for a soft, slightly sticky dough. Be careful not to overmix.
- Shape the dough: Transfer the dough onto a floured surface. Gently pat it into a disc about ¾ inch thick. Cut the dough into triangles or use a round cutter for traditional scones.
- Bake: Place the scones on the prepared baking sheet. Brush the tops with the extra tablespoon of plant-based milk to help them brown nicely.
- Bake for 15-18 minutes, or until the scones are golden brown around the edges.
- Cool and serve: Allow the scones to cool for a few minutes on a wire rack before serving warm.
