The verdict is in: Heidi Ho makes incredible cheeses out of plants! They combine vegetables, nuts and chia seeds to create creamy and versatile cheeses that can be eaten hold or cold. These scones were made using their complex and delicious Smoky Chia Cheeze. I was inspired by the Basil Goat Cheese scones at Alice's Tea Cup to create a delectable vegan version, and I am super happy with how these turned out; almost like a divine scone biscuit hybrid.
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) vegan butter, melted
1/2 cup unsweetened almond milk
1/2 tablespoon lemon juice
2/3 cup Heidi Ho Smoky Chia Cheeze
1/4 cup basil, finely chopped
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) vegan butter, melted
1/2 cup unsweetened almond milk
1/2 tablespoon lemon juice
2/3 cup Heidi Ho Smoky Chia Cheeze
1/4 cup basil, finely chopped
Directions
Preheat the oven to 425°F. Start by mixing the dry ingredients (flour, baking soda, baking powder and salt) together in a large bowl with a wooden spoon or spatula. Create a crater in the middle to add in the wet ingredients (melted butter, almond milk, lemon juice and Smoky Chia Cheeze). Mix together until the mixture is thoroughly wet; do not knead. Add in the basil and stir to incorporate.
On a floured surface, fold out the dough into a disc shape, about 1 1/2 inches thick. Using a round biscuit cutter, cut out as many scones as possible and place on a non-stick baking sheet. Fold together remaining dough and cut out additional scones. Bake for 12-14 minutes until slightly golden on top. Enjoy!
Preheat the oven to 425°F. Start by mixing the dry ingredients (flour, baking soda, baking powder and salt) together in a large bowl with a wooden spoon or spatula. Create a crater in the middle to add in the wet ingredients (melted butter, almond milk, lemon juice and Smoky Chia Cheeze). Mix together until the mixture is thoroughly wet; do not knead. Add in the basil and stir to incorporate.
On a floured surface, fold out the dough into a disc shape, about 1 1/2 inches thick. Using a round biscuit cutter, cut out as many scones as possible and place on a non-stick baking sheet. Fold together remaining dough and cut out additional scones. Bake for 12-14 minutes until slightly golden on top. Enjoy!