Appetizer

Rosemary Cheddar Scones

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brunch

Appetizer

American

Baked goods

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.