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Cheddary Turmeric Scones [Vegan]
These scones are beautifully flakey, cheddary, herby and all-around both comforting and homey, these triangular turmeric scones rarely if ever last very long once out of the oven, as they’re quite astoundingly irresistible! They’re a perfectly puffy pastry to adorn the breakfast table, and go well with hearty soups and... Read More
Ingredients You Need for Cheddary Turmeric Scones [Vegan]
How to Prepare Cheddary Turmeric Scones [Vegan]
- Preheat the oven to 450°F, and prepare a baking sheet lined with a silicon baking mat or parchment paper.
- Combine the flour, baking powder, cream of tartar, ground turmeric, garlic powder, salt, nutritional yeast and dried thyme in a large mixing bowl. Once the oven is nearly pre-heated, cut the cold vegan butter into the ingredients using a pastry cutter or a fork until you have a fine, pebbly consistency.
- After that, make a well in the center, and pour the soy milk and lemon juice into the center of it. Fold the ingredients together just until the dough becomes cohesive. Add 1 to 2 more tablespoons of soy milk to achieve this if need be.
- Transfer the dough to the lined baking sheet, and then form it into an oval shape around 1 to 2 inches thick. Cut the oval in half lengthwise, and then cut each half into 6 triangular scones – should make about 12 small scones total.
- Plop the scones on the baking mat and bake for 12 minutes. Eat straight out of the oven with a little vegan butter!
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