So I’ve already posted a lot of scone recipes on this blog. We’ve already established that I am obsessed with making (and eating) them.
The only thing that’s been missing is a savoury recipe. My friend suggested I make cheeze scones and I can’t believe it’s taken me this long to do it.
They turned out so wonderful. I just used vegan cheese and some herbs but there are lots of ways you could jazz up this recipe.
Next time, I’m adding sundried tomatoes. Yum.
Making Vegan Cheese Scones
Making the dough
You can do this by hand or with a food processor.
Start by rubbing the flour and vegan butter together with your fingertips to create a sandy mixture.
Add the finely grated vegan cheese (strong tasting is best!) and mix with the rest of the ingredients until you have a soft, smooth dough.
Cutting out the shapes
Gently pat the dough flat, so it’s about 2 inches tall.
Use a round or fluted pastry cutter (you can simply use an upside down glass if you don’t have cutters) and with a smooth, swift motion, press down firmly.
Do not twist the cutter, as this can cause the dough to rise unevenly.
Baking the scones
Glaze the tops of the scones with a little dairy-free milk before putting into a hot oven for about 12-15 minutes.
Serve warm with some dairy-free spread or keep in an air-tight container for up to 3 days, room temperature.
I realised after taking these photos that the vegan cream cheese and a tomato chutney that I served them with, makes them look exactly like sweet scones with clotted cream and jam.
It was actually unintentional. They really are just the best toppings!
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 475 g / 16.5 oz self-raising flour
- 2 tbsp nutritional yeast
- 1 tbsp dried mixed herbs
- 85 g / 3 oz vegan buttery spread
- 120 g / 4.25 oz grated vegan strong cheddar or italian-style cheese
- 240 ml / 1 cup dairy-free unsweetened milk mixed with 1 tbsp white vinegar
Preheat the oven to 200C / 180C Fan / 390F and line a baking tray with parchment paper.
In a large mixing bowl, add the flour, nutritional yeast, herbs and vegan butter. Use your fingers to rub the butter into the flour to create a flaky mixture. Alternatively, use a food processor or stand mixer.
Stir in the cheese.
Slowly add in the milk, bearing in mind you might not need to use all of it. Sti it in gently until the mixture balls into a dough.
Turn out onto a lightly floured surface and kneed briefly. Flatten into a 1/2 inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of milk.
Bake for 10-12 minutes until lightly golden.
Enjoy warm from the oven with some vegan cream cheese and chutney.