Cheddar Chive Scone Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Vegan butter: Adds richness and helps create a tender crumb.

Vegan cheddar cheese: Provides a cheesy flavor and melty texture.

Chives: Adds a fresh, onion-like flavor that complements the cheddar.

Almond milk: A dairy-free liquid that helps bind the dough together.

Apple cider vinegar: Reacts with the baking powder to help the scones rise.

When incorporating the cold vegan butter into the dry ingredients, make sure to work quickly to prevent the butter from melting. This helps create a flaky texture in the scones. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. If the butter starts to soften, you can place the bowl in the refrigerator for a few minutes to firm it up again.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• cold and cubed vegan butter - Substitute with coconut oil: Solid coconut oil can mimic the texture and fat content of vegan butter, though it may impart a slight coconut flavor.

• shredded vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins, though it won't provide the same texture.

• chopped chives - Substitute with green onions: Green onions can provide a similar mild onion flavor and texture.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to react with the baking powder for leavening.

• Allow the cheddar chive scones to cool completely on a wire rack before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will last up to 5 days.

• To freeze the scones, first, ensure they are completely cooled. Wrap each scone individually in plastic wrap or aluminum foil to protect them from freezer burn.

• Place the wrapped scones in a freezer-safe zip-top bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• The scones can be frozen for up to 3 months. When you're ready to enjoy them, remove the desired number of scones from the freezer.

• To thaw, leave the scones at room temperature for a few hours or overnight in the refrigerator. For a quicker option, you can use the microwave on a low setting for 30-second intervals until thawed.

• To reheat and restore their freshly baked texture, preheat your oven to 350°F (175°C). Place the thawed scones on a baking sheet and warm them for about 5-10 minutes, or until heated through.

• For an extra touch, brush the tops of the scones with a bit of melted vegan butter before reheating to give them a lovely golden finish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar chive scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the scones directly on the toaster oven rack or a small baking sheet. Heat for 8-10 minutes, checking halfway through to ensure they don't over-brown.

• Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method gives a slightly crispy exterior.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Oven: Preheat to 425°F (220°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Mixing bowl: Combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: Cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.

• Small bowl: Mix the almond milk and apple cider vinegar to create a curdled mixture.

• Measuring cups: Measure out the flour, almond milk, and other ingredients accurately.

• Measuring spoons: Measure out the baking powder, salt, and apple cider vinegar.

• Knife: Chop the chives finely.

• Grater: Shred the vegan cheddar cheese.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Floured surface: Pat the dough into a 1-inch thick circle before cutting into wedges.

• Knife or dough cutter: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly before serving.

Prepare ingredients ahead: Measure and chop all ingredients like vegan butter, vegan cheddar, and chives in advance to streamline the process.

Use a food processor: Quickly combine flour, baking powder, salt, and vegan butter by pulsing them in a food processor until they resemble coarse crumbs.

Pre-mix wet ingredients: Mix the almond milk and apple cider vinegar ahead of time to allow it to curdle while you prepare the dry ingredients.

Shape dough efficiently: Pat the dough into a circle directly on the parchment paper to avoid transferring and reshaping.