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Savoury Vegan Scones on cooling rack

Vegan Cheese Scones

Kate Ford | The Veg Space
These delicious vegan cheese scones are so light and 'buttery' no-one will believe they are vegan! A tang of mustard and dairy-free cheese makes them the perfect teatime treat or accompaniment to a steaming bowl of soup.
4.92 from 12 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking
Cuisine British
Servings 6 scones
Calories 267 kcal

Ingredients
  

  • 225 g self-raising flour
  • 50 g dairy-free block margarine
  • 125 g vegan cheese (I used 50g vegan 'parmesan' and 75g vegan 'cheddar', but use whatever you have handy)
  • ½ teaspoon salt
  • 2 teaspoon mustard powder
  • 1 tablespoon chives, finely chopped
  • 60 ml dairy-free milk unsweetened

Instructions
 

  • Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.  Grease a baking tray with dairy-free margarine.
  • Tip the flour into a large bowl.  Cut the margarine into small squares or chunks and add to the bowl.
  • Rub the margarine in to the flour with your fingers until the mixture resembles breadcrumbs.
  • Grate the cheese into the bowl and add the salt, mustard powder and chives, then toss through the flour mixture to combine evenly.
  • Add the milk and mix, then add cold water little by little (just a tablespoon at a time) until the mixture comes together into a dough.  Try to work it as little as possible, just bring it together then leave it alone!
  • Tip the dough out onto a floured surface, then gently roll it with a rolling pin until it is about 1.5cm thick, (about the thickness of your finger, if you don't have a ruler handy).
  • Use a pastry cutter to cut out as many scones as you can from the dough and place them on the greased baking tray.  Then re-roll the offcuts and keep going until all the dough has been used up.
  • Brush the tops of the scones with a little dairy-free milk, (don't brush the sides as this will stop them rising), then bake for 15-20 minutes until golden brown.  These are at their best still warm from the oven, but also freeze well so why not make a double batch and keep some for a rainy day!

Video

Nutrition

Serving: 1sconeCalories: 267kcalCarbohydrates: 33.9gProtein: 4.6gFat: 12.4gSaturated Fat: 5.6gSodium: 470mgPotassium: 65mgFiber: 1.2gSugar: 0.6gCalcium: 17mgIron: 2mg
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