Soft and fluffy, these herbed scones are the perfect thing to whip up for holiday hosting. Classic vanilla scones get an elevated twist with the addition of rosemary: a surprising but delightful pairing. And the best part is, they’re vegan, so no matter who you’re hosting, everyone can enjoy them for breakfast, brunch, or a little afternoon snack.
Line a baking sheet with parchment paper or a silicone baking mat and set aside
In a large bowl combine all-purpose flour, baking powder, baking soda, salt, ground flaxseed, nutmeg and rosemary. Add cubed vegan butter and using a pastry blender cut the butter into the flour mixture until pea-sized.
To the dry mixture, add soy milk, apple cider vinegar, vanilla extract, and maple syrup. Using a rubber spatula fold the dry into the wet until it just comes together.
Turn out the scone dough onto a generously floured surface. Gently press into a disk about 1-inch thick, then fold into quarters – this helps create flaky layers. Then, press into a 1-inch thick disk again and slice into 8 even wedges.
Place the wedges onto the prepared baking sheet about 2 inches apart.
Preheat the oven to 400°F and place the entire baking sheet with scones in the freezer to rest for at least 10 minutes, or until oven is preheated.
Once oven has preheated, remove the scones from the freezer and place straight into the oven on the middle rack.
Bake for about 20 minutes or until golden brown on top. Allow to cool completely on the baking sheet before serving.