Oregano, vegan cheddar, garam masala, and jalapeños add a subtle zing to these delicious savory scones. Crispy, buttery and rich. Perfect alongside soup or with our Vegan Mini Vegetable Souffle and YVF fresh Horseradish Sauce for brunch.
4 cups flour
2 tsp baking powder
¾ tsp salt
2 tsp dried oregano
1 tsp garam masala
1 cup vegan cheddar shreds, chopped into 1/4” bits
½ jalapeño, chopped finely
½ cup Earth Balance vegan butter, frozen and chopped into small cubes
1¼ - 1½ cups unsweetened soy milk or other nut milk substitute
*Optional: fine cornmeal
For extra flavor, lightly toast the oregano and garam masala in a dry pan on low heat for a minute or two. Cool and add to the dry ingredients. Be mindful to not overmix the dough as that can make scones hard.
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Stacy and Markus live an adventurous vegan lifestyle and write articles about their experiences cooking global vegan cuisine, creating businesses, raising vegan kids, and traveling through more than 65 countries. They earned degrees in molecular biology and acupuncture, consulted over decades for healthcare companies and individuals, created businesses in Asian medicine and cultural immersion, and taught yoga in myriad venues.
We’ve learned a lot from eating a plant-based diet for 25 years and are eager to share more with you. Learn more on our About Us page.
1 bag of flour
Fine cornmeal (small bag)
1 jar dried oregano
1 jar garam masala
1 bag vegan cheddar shreds
1 carton vegan butter
1 carton unsweetened soy milk
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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