Savory Ricotta Scones

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon + 1/8 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon sweet paprika

1/4 teaspoon salt

2 1/2 tablespoons chilled unsalted butter

1/2 cup Tofutti Better Than Ricotta Cheese

1/3 cup unsweetened non-dairy milk

1/4 cup thinly sliced green onions

Optional: 2 tablespoons chopped fresh parsley

1 tablespoon vegan butter, melted

Approximately 1 1/2 teaspoons Everything Bagel Seasoning or flaky sea salt

Directions:

Preheat oven to 425 degrees. Place flour, baking powder, 1/2 teaspoon garlic powder, onion powder, sweet paprika, and salt in bowl of food processor. Pulse a couple times to combine. Add butter, and pulse a few more times or until flour mixture is consistency of coarse meal. Add Tofutti Better Than Ricotta Cheese and pulse to distribute, followed by non-dairy milk, green onions, and parsley, pulsing until dough forms a ball. It will be a bit soft and sticky. (You may mix using a fork in medium mixing bowl if you prefer.)

Turn dough out onto a lightly floured surface and knead 2 to 3 times, then pat dough into a circle about 1-inch thick. Dip knife into flour and cut into 6 even pie-shaped pieces. Transfer scones to a parchment or Silpat lined baking sheet, about 2 inches apart.

In a small cup or ramekin, combine melted butter and remaining 1/8 teaspoon garlic powder. Brush tops of scones liberally with mixture and sprinkle tops with Everything Bagel Seasoning or flaky sea salt. Bake for 15-20 minutes or until scones are light golden brown.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.