Savory Spring Scones

  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Servings: 16 scones

Ingredients

  • For the Scones:
  • 1 ¾ cups Ripple Original Milk
  • 2 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 5 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 ½ tablespoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ teaspoon powdered dry mustard
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅔ cup cold unsalted vegan butter, cut into ½-inch cubes
  • 8 ounces (2 cups) vegan cheddar cheese, shredded
  • 1 ounce (¼ cup) vegan parmesan cheese, grated
  • ¼ cup chives, snipped
  •  
  • For Topping:
  • 2 tablespoons Ripple Original Milk
  • 1 ounce (¼ cup) vegan cheddar cheese, shredded
  • 1 ounce (¼ cup) vegan parmesan cheese, grated

Directions

  1. Preheat oven to 350°F. Line 3 baking pans with parchment paper and set aside.
  2. To a small mixing bowl add Ripple Original Milk, orange juice, and apple cider vinegar. Whisk to combine and set aside.
  3. To the bowl of a stand mixer fitted with the paddle attachment add the dry ingredients: the flour, granulated sugar, baking powder, baking soda, salt, dry mustard, black pepper, and cayenne pepper. Turn to low and mix until combined.
  4. Add chilled butter to the bowl. Turn mixer to medium low and mix until butter is the size of peas.
  5. Add the milk mixture to the bowl. Turn to low and mix until dough just comes together.
  6. Add the cheddar cheese, parmesan, and chives. Turn to low and mix until just combined (Note: if the mixture seems dry, add additional Ripple Original Milk until dough comes together; it should not be wet).
  7. Lightly dust your work surface with flour. Dump the dough onto the flour and gently use your palm to press dough into a round that’s 1-inch thick. Use a 3-inch biscuit cutter to cut rounds.
  8. Place scones onto the baking sheet (5 per baking sheet). Re-shape dough once and cut out remaining scones.
  9. Brush tops of scones with Ripple Original Milk. Top with grated cheddar and parmesan cheese.
  10. Place scones in oven and bake for 20-25 minutes, or until golden and baked through.
  11. Remove from oven and let cool for 5 minutes on baking sheet before serving.

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