Vegan Cheese Scones

Cheese scones are a delicious and offer a great alternative to sandwiches, as they are easily transportable, making them perfect for picnics or lunches on the go. However, being dairy free doesn't mean you have to miss out on these tasty treats. After several attempts, trying out different combinations of cheeses, I feel I have finally come up with a recipe that not only has a good flavour but has a great light texture. The flavour is subtle, but can easily be enhanced by adding other ingredients to the mix, such as herbs, onions or tomatoes. Although these can be eaten cold with chutneys and jams, I find they are best simply served hot out the oven and spread with a dairy free spread.

The recipe below makes 10 medium sized scones


300g Self-raising flour
170g grated Dairy Free Mozzarella Alternative (I used Tesco's Free from)
2 heaped tablespoons of Violife Cheese Spread Alternative
150ml Oatly whole
55g Stork Baking Block
1 teaspoon of baking powder
2 heaped teaspoons of Coleman's mustard powder

*Please note, because dairy free products vary so greatly in flavour, I have specified which ones I used to create a good flavour. Feel free to use your own preferred alternatives, but note that the outcome will differ 


1. Preheat oven to 180 degrees Celsuis/ 160 degree Celsuis if using a fan oven.
2. Place all the dry ingredients (flour, baking powder and mustard powder) into a large mixing bowl and stir together.
3. Then dice the butter into small cubes and add to the mixture. Rub the butter into the dry ingredients, until it begins to resemble breadcrumbs.
4. Next, add the grated cheese and the cheese spread. Stir them into the mixture with a wooden spoon.
5. Once you are happy the cheese is evenly spread throughout the mixture, gradually add the milk stirring between each addition.
6. Finally you should have a dough wish comes together easily into a ball and does not stick to your hands or a surface. However, if you find your dough is too sticky, gradually knead in a little more flour. If you find it too dry, knead in a small splash of milk.
7. When you are happy with your dough, roll it out on a clean surface with a rolling pin until it is
2-3cm thick. This will give you a scone with a good height and texture once baked.
8. Next, using a round cutter, cut out discs from your dough and place them on a baking tray. Repeat this until all your dough has been used.
9. Then place the tray on the middle shelf in your preheated oven and bake for 15-20 minutes, until golden. You will know when they are done, if you lift the scones up and the bottoms are also golden in colour.
10. Remove from the baking tray and either serve warm, or allow to cool on a wire rack before storing in an air tight container for up to 3 days.

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