Description
Light and fluffy savory scones filled with spinach and melty vegan cheese, perfect for brunch or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon Italian herbs
- 1/2 teaspoon pepper flakes
- 2 tablespoons chopped sun-dried tomato
- 2 tablespoons chopped green onion
- 1/2 cup chilled non-dairy milk (almond or soy)
- 1 teaspoon apple cider vinegar
- 2 tablespoons cold vegan cream cheese
- 1 tablespoon cold maple syrup
- 1/2 cup frozen spinach (thawed)
- 1/2 cup vegan cheese shreds
- Cheese or sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Add all dry ingredients to a large bowl and mix well. Create a well in the center.
- Mix the non-dairy milk with vinegar and set aside for a few minutes.
- Add cream cheese, maple syrup, spinach, and vegan cheese to the well and mix gently to resemble coarse crumbs.
- Gradually mix in the non-dairy milk mixture until you have a scone-like dough.
- Bring the dough together and flatten to 1 inch thick, then cut into desired shapes.
- Transfer to a parchment-lined baking sheet and chill for 10 minutes if warm.
- Brush tops with oil or a mixture of non-dairy milk and maple syrup, and garnish as desired.
- Bake for 20 to 22 minutes until golden and hollow-sounding when tapped.
- Cool briefly on a baking sheet before transferring to a wire rack.
Notes
Using cold ingredients is key for achieving a flaky texture. Store leftovers in an airtight container.
- Prep Time: 15
- Cook Time: 22
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 160
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: scones, savory scones, spinach cheese, vegan bake, brunch recipes
