- 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
- Preheat oven to 350°F. Line 3 baking pans with parchment paper and set aside.
- To a small mixing bowl add Ripple Original Milk, orange juice, and apple cider vinegar. Whisk to combine and set aside.
- 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.
- Add chilled butter to the bowl. Turn mixer to medium low and mix until butter is the size of peas.
- Add the milk mixture to the bowl. Turn to low and mix until dough just comes together.
- 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).
- 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.
- Place scones onto the baking sheet (5 per baking sheet). Re-shape dough once and cut out remaining scones.
- Brush tops of scones with Ripple Original Milk. Top with grated cheddar and parmesan cheese.
- Place scones in oven and bake for 20-25 minutes, or until golden and baked through.
- Remove from oven and let cool for 5 minutes on baking sheet before serving.
