Chive “Cheddar” Scones with Honey Mustard Compound Butter

January 13, 2013

I love teatime. It’s an excuse to have a meal between lunch and dinner, eat sweet and salty treats, and sample lots of teas. Scones are an essential part of tea, and while I love sweet scones with clotted cream and jam, I’m also partial these chive and “cheddar” scones. Savory mounds of goodness made complete with honey mustard compound butter.

These scones are vegan, save the “cheddar”, so if you can’t have any dairy, try using a vegan cheese, or omitting the cheese altogether. You can use this recipe to make a variety of scones, sweet or savory. Just vary the additions and keep the rest the same. Recipe also delicious just plain with aforementioned clotted cream and jam.

Chive “Cheddar” Scones

Makes 9 scones

5 oz all-purpose gluten-free flour (Bob’s Red Mill)
2.5 oz of quinoa flour
1 tbsp baking powder
1 tsp xanthan gum
½ tsp kosher salt
5 tbsp (2.5oz) vegan butter or margarine (like Earth Balance),
chilled and cut into small chunks
2/3 cup soy creamer (like Silk)
¼ cup chopped chives
½ cup grated “cheddar”; I used a nutty sharp goat cheese

Honey Mustard Compound Butter

3 tbsp vegan butter or margarine
3 tsp Dijon mustard
1 tsp honey

Preheat your oven to 450 degrees. Sift together the flours, baking powder, xanthan gum and salt and whisk together to combine. Cut the vegan butter into the flour using two knives or by rubbing between your fingers.  The mixture will now be crumbly.  Add in the chopped chives, grated cheese and soy creamer.  Mix with a spoon until incorporated and the dough holds together.

Prepare two baking sheet with parchment paper. Drop large mounds of dough onto the sheet. You will be able to make about nine mounds. Bake in the preheated oven for 12-14 minutes until a toothpick comes out clean. Remove from the oven and cool on a rack. These scones are significantly better the day of (as with most scones), so dig in!

To make the compound butter, simply whip the ingredients together with a fork until well combined and a bit fluffy. You can enjoy the “butter” immediately, or place in the fridge to firm up.

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