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A rack of scones over a blue towel with a small white dish of feta cheese

Vegan Herb and Feta Scones

Ed Tatton uses a homemade vegan "feta" cheese and fresh herbs to make these flaky, savoury scones.
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Course Appetizer, Breakfast, Snack
Cuisine British, English, vegan
Servings 8 scones

Ingredients
  

Scones

  • ½ cup cold vegan butter
  • 2½ cups all-purpose flour
  • 2 tbsp + 2¼ tsp baking powder
  • ⅓ cup stone-ground whole-grain spelt flour
  • ½ cup nutritional yeast
  • 1 tsp fine sea salt
  • ½ tsp cracked black pepper
  • 1 cup unsweetened soy milk
  • 1¾ cups Vegan Feta Cheese cut into ¼-inch (5mm) cubes
  • ⅔ cup finely chopped fresh herbs such as dill, parsley, and chives

Glaze

  • 1 tbsp + 2 tsp unsweetened soy milk
  • 1 tsp pure maple syrup
  • ½ tsp olive oil

Instructions
 

  • Cut the butter into ¼-inch (5mm) cubes and freeze until needed.
  • Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • Sift together the all-purpose flour and baking powder into a large bowl. Add the spelt flour, nutritional yeast, salt and pepper and whisk everything together.
  • Add the frozen butter. Using your fingertips, rub the butter into the flour until the mixture looks like breadcrumbs. Add the soy milk, Macadamia Feta and chopped herbs. Using one hand while the other hand holds the bowl still, gently incorporate everything together just until a soft dough forms and no dry patches remain. Do not overmix.
  • Lightly flour the work surface and the dough. Roll out the dough into a rectangle ¾ to 1 inch (2 to 2.5cm) thick. Using a large chef’s knife, cut the dough crosswise into 4 rectangles, then cut each rectangle diagonally to make 8 equal-size triangles. Arrange them upside down on the lined baking sheet, leaving a little space between them to allow for growth and even baking. (The side that was on the work surface becomes the top, which helps with the rise and a nicer finished appearance.)
  • In a small bowl, stir together the soy milk, maple syrup and olive oil. Using a pastry brush, lightly brush the tops of the scones a couple of times.
  • Bake until the tops are golden brown, 15 to 17 minutes. Transfer the scones to a cooling rack to cool for at least 10 minutes before serving.
  • Store in an airtight container in the fridge for up to 3 days. Lightly toast before serving.