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Vegan Savory Double-Walnut Scones

These are very special savory scones. They are delicious. We enjoyed them for Sunday morning brunch, but they would be great as a mid-day snack or enhancing any meal.

Vegan Savory Double-Walnut Scones

Yield: 8 scones

Ingredients:

  • 1 & 1/4 cups walnuts, divided
  • 2 & 1/4 cups AP flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan margarine
  • 1/2 cup vegan or on-dairy cheese, grated
  • 4 teaspoons nutritional yeast
  • 1 cup non-dairy milk
  • 1 egg replacement
  • 1 tablespoon agave
  • 1 tablespoon mustard
  • 1/4 teaspoon thyme

Vegan Savory Double-Walnut Scone

Directions:

  1. Toast the walnuts lightly, either in the oven or on the stove top in a large frying pan. (about 7-9 minutes)
  2. Chop 1 cup of the walnuts and grind the other 1/4 cup.
  3. Grate the non-dairy cheese.
  4. Prepare the egg replacement. (Usually a combination of dry ingredient and water.)
  5. Add the non-dairy milk, agave, the mustard and mix well.
  6. Preheat the oven to 375℉/190℃.
  7. Place the flour, and ground walnuts in a large mixing bowl. Stir to mix evenly.
  8. Add the baking powder, baking soda, salt and stir to mix.
  9. Cut in the vegan margarine and mix until the mixture is like coarse sand.
  10. Add the the nutritional yeast, thyme, chopped walnut pieces and stir to mix.
  11. Add the liquid ingredients to the dry and stir with a fork until just moist.
  12. Lightly flour a work space and place the dough on the surface.
  13. Lightly fold and gently kneed the dough to an even smooth mixture.
  14. Place the dough on a cookie sheet prepared with baking parchment.
  15. Form the dough into a circle about 1/2  to 3/4 inch thick.
  16. Using a floured knife, slice the circle into fourths, then each fourth in half to make 8 scones.
  17. Slightly separate the slices to give them space to expand.
  18. We garnished the scones with a couple of walnuts lightly pressed on the top of each scone.
  19. Bake in the oven for 20-25 minutes or until golden brown and firm.
  20. Allow the baked scones to cool for a few minutes before serving.
  21. Serve the scones warm.
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2 Responses to “Vegan Savory Double-Walnut Scones”

  1. Yvonne says:

    What is the name of the cheese you used? I live in the Netherlands and I can only find Redwoods (mozzarella, cheddar and Gouda), but I think they don’t taste very good.

  2. Chris says:

    Hi Yvonne,
    Thank you for your question. Yes, that is the vegan cheese we get also. We have been vegan for 13 years, and with time, one forgets the “real” flavor of cheese. We are happy to have the vegan “cheese” that we have. We don’t use it often. Once a month for pizza, and once every now and then for something else. If you add a bit more salt, a bit more dry mustard and nutritional yeast to recipes, it gives more of cheese-ish flavor.
    I think with time, there will be more vegan cheese available, at least I hope so.

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