Savory Beet and Vegan Feta Scones

These savory scones are really tasty. They are great for a Sunday morning breakfast or brunch or could even be for a holiday breakfast.

Savory Beet and Vegan Feta Scones - Click here to license this photo from Stocksy

Serving Size: 2
Yield: 6 scones

Ingredients:

  • 1 & 1/2 cups AP flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoon nutritional yeast
  • 2 tablespoons vegan margarine
  • 1/2 cup soy milk or non-dairy milk
  • 1/4 cup soy cheese, grated
  • 1 medium large beet, steamed
  • small handful chives, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup vegan feta, cut in small cubes

Directions:

Make the vegan feta (tofu) cheese a day or so ahead of time. You can find the recipe here: http://www.coloradovegan.com/?p=1394

to make the scones:

  1. Preheat the oven to 425 F /218 C .
  2. Peel the beet and cut into small cubes. You will want about 1/2 cup of small beet cubes.
  3. Place in a steamer and steam al dente.
  4. When cooked, remove from the steamer and place on a small plate to “dry”.
  5. Place the flour in a large bowl.
  6. Add the baking powder, salt, thyme, nutritional yeast and whisk to mix.
  7. Cut in the vegan margarine to form small sand sized pebbles.
  8. Add the shredded vegan cheese and mix.
  9. Add the beets and vegan feta and gently mix with the dry ingredients.
  10. Add the non-dairy milk and gently mix together to form a sticky dough.
  11. Turn the dough out onto a lightly floured workspace and kneed 2-3 times. You may need to add a bit more flour if it is too sticky or a bit more milk if it is too dry. Be careful not to overwork the dough as it will become tough.
  12. Form a circle from the dough and using a floured knife, cut 6 triangular scones.
  13. Place on a baking parchment lined baking sheet and bake in the oven for 25 minutes or until lightly brown and solid.
  14. Remove from the oven and serve warm.

Notes:
The recipe can be doubled