Get Sconed! « BitterSweet

Get Sconed!

April 26, 2007 at 5:46 am | In Baking / Cooking, Food | 12 Comments

Lest you think I’m being a tease, flaunting those savory, mouth-watering cheddar Sheese scones, wipe up that drool off the keyboard and turn on your oven, because the recipe is coming right up!

These cheesy biscuits are so versatile, after you make them the first time, you won’t know how you ever assembled a meal without them. So unbelievably buttery, especially for a vegan creation, you won’t need any sort of additional spreads or fixings to enjoy them. Perfect for breakfast, tea time, or along side a hearty main course for dinner, I would be hard pressed to find a time that these wouldn’t be appropriate. Make a single batch to satisfy your own cravings, but be prepared to mix up more if friends should appear! Left unguarded, every last scone will be gone before you know it; Trust me, I know from experience.

Cheddar Sheese Scones

-1 Cup AP Flour
-2 Teaspoons Baking Powder
-1/4 Teaspoon Cream of Tartar
-1/4 Teaspoon Granulated Sugar
-1/4 Teaspoon Salt
-1/4 Cup Margarine
-1 Cup Grated Cheddar-Style Sheese [or any other solid vegan "cheese"]
-1/3 – 1/4 Cup Soymilk

Preheat your oven to 425 degrees.

Sift all of the dry ingredients together in a medium bowl. Using a pastry cutter or two knives, cut the margarine into your flour mixture until it begins to come together as coarse crumbs. Fold in the Sheese using a large spatula, trying not to press or aggitate the dough but simply move it in order to integrate the “cheese.” Depending on how dry your atmosphere is you may need more or less liquid, so pour in just enough soymilk for the mixture to form a cohesive dough.

Turn the dough out of your bowl onto a silpat- or parchment-lined baking sheet. Pat it into a circle, and cut into 6 equal triangles. Separate the triangles slightly, but if you don’t want to bother, it’s not completely necessary – Just be prepared to cut them apart after they’ve expanded some from baking.

Keep a keen eye on your scones, looking for the edges to just begin to turn golden brown before pulling them out of the oven. Bake for approximately 12 – 18 minutes, and let them cool on the sheet afterwards.

I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.

12 Comments »

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Thanks for the recipe!

Comment by johanna — April 26, 2007 #

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“I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.”

unless of course it’s a hot scrummy fruit scone with a big blob of strawberry jam (home made of course!) and thick whipped cream on top (I assume there is a vegan version of whipped cream???) Heaven!

Comment by t-bird — April 26, 2007 #

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Thank you!!

Comment by Oiyi — April 26, 2007 #

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I’ve never had a scone, even in my pre-vegan days. Would I be able to do this successfully with my supply of smoked cheddar or is that just a gross idea? These look so good, I really must try, either now, or when I order regular cheddar sheese just for this purpose! Thanks for sharing your recipe!

Comment by Sarah — April 26, 2007 #

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these look fantastic. love the name. i adore scones. i don’t eat them often enough! can’t wait to try this recipe!

Comment by Linda — April 26, 2007 #

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Mmm. These look delicious. Do you think they’d work if I made them non-vegan?

Comment by Katie — April 26, 2007 #

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Katie YES those of us who can’t quite bring ourselves to be vegan can make them perfectly well with “real” dairy products, in fact they are awsome with real butter and a good tangy cheddar. The recipe has been around in the UK for generations, well before the food industry found ways to provide dairy-like products to those who choose not to have any animal products. And scones are wonderful whatever you put in them…. my DH has a penchant for choc chip ones (they aren’t as sweet as choc chip cakes and aparently the savouryness of the scone is the perfect foil for the sweetness of the choc! I don’t put cheese in those I hasten to add!)

Comment by tbirdscraftyblog — April 27, 2007 #

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[...] few days ago I made Bittersweet’s Cheddar Sheese Scones, these were amazing! They were so good, especially warm with a dab of earth balance and a spot of [...]

Pingback by Cheddar Scones « love like a vegan — October 8, 2007 #

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[...] about getting things ready for the next morning. I was in a cooking mood, so I decided to make the Cheddar “Sheese” Scones from Hannah of Bittersweet. Normally I’m not one for savory scones, but after letting them [...]

Pingback by A slow house makeover and some quick baking… « The Vintage Vegan Potter — May 12, 2008 #

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I love these scones. I used cheddar flavored cheesly. Thanks so much for this recipe!

http://sdcat.blogspot.com/2008/09/more-catch-up-breakfast-x-5.html

Comment by Bethany — September 18, 2008 #

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These look great! I’m thinkig about making them for Mother’s Day Brunch, but I don’t have any Cream of Tarter. Is there something that can be used to substitute for the Cream of Tarter?

Comment by MarsGirl — May 8, 2009 #

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I made 4.5 batches of these for the worldwide vegan bake sale and they flew off the shelves. People loved them. Thanks again for the recipe.

Comment by Bethany — June 22, 2009 #

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