Words alone cannot express how much I love these cheesy vegan savory scones, but I'll attempt to convey my earnest adoration for them in a concise prose. Beautifully flakey, cheddar-y, herby and all together homey and comforting, these triangular turmeric scones rarely if ever last very long once out of the oven since they are quite astoundingly, amazingly delicious!
⅔cupsoy milk,plus an additional 1 – 2 tablespoons of soy milk if the batter is dry
3tablespoonslemon juice
Extravegan butter like Earth Balance
Instructions
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!