Daiya is probably one of the coolest things to happen to herbivores since Field Roast. I can still remember the first time I had it. I was shocked that it really and truly did melt. Other non-dairy cheeses have claimed this before, but it was all lies. Lies, I tell you! I don't really think Daiya actually tastes much like real cheese did from what I can remember, but that's okay, it's still pretty awesome and it works just fine for me. It's pretty cool to be able to order pizza with cheese again, too. There are a couple of places in Vancouver that have it, which is pretty rad. (Rebellious Tomato and Vegan Pizza House if you're curious.)
I usually prefer to use the mozzarella style Daiya (or "the white one" as I call it) in most things. It seems to have a more neutral flavor than the yellow one. I use the pepperjack sometimes, too, but I think I like that one the most on nachos or enchiladas or anything else Mexican. That's probably pretty much the point of that flavor anyway. (Yes, thank you, Captain Obvious!)
Since Daiya works so well for so many things I decided to try it out in scones. This is probably one of my better ideas. These scones are kind of great. They're wonderful fresh from the oven, but they're actually also really good after they've cooled completely. Whenever I make them, I'll stash some in my purse for snacks. I might or might not have snuck some into the movie theatre last night when I went to see Dream House.
The scones are fluffy and moist and stay soft even the next day. You should really use the white Daiya in these, though. This is the first time I've made them with the yellow one and they aren't as good as with the white one. You'll just have to trust me on this. They're still good either way, though, so no worries. Okay, so really these are sort of a cross between a biscuit and a scone, but I like to call them scones.
These are also really versatile. I like to add some chopped chives to mine, but any fresh herb is pretty fantastic. Rosemary or thyme would be especially delicious in these.
Herbivore Cheese Scones
Makes 6 scones
1 cup flour
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup non-hydrogenated margarine like Earth Balance, cut into chunks
1 cup Daiya Cheese (the white one is best for this)
2 tablespoons chopped fresh herbs (I like to use chives)
1/4 - 1/3 cup non-dairy milk
Preheat your oven to 425 F. Line a baking sheet with parchment paper.
Sift the dry ingredients into a bowl. Cut in the margarine until the mixture resembles coarse crumbs. Fold in the the Daiya and herbs.
Add the non-dairy milk just until you get a cohesive dough. You don't want a dry dough for these. It's totally fine if you end up needing to add more liquid and it gets a little bit sticky. The scones will still turn out just fine. I actually like these best when the dough is just a bit sticky.
Divide the dough into 6 pieces and form them into little fat discs. It doesn't matter what shape they're in, just don't try and make them into perfect little balls or anything. You want the dough to be thick.
Bake for 12-18 minutes or until the scones are just starting to turn a bit golden in places.
I know it's hard, but let them cool for 5-10 minutes before eating.