[Vegan] Cheese Scones

C h e e s e   S c o n e s
From 23rd January, 2021
We’ve got the best weekend bake for you all, cheese scones ! These are delicious with a veggie soup, with a hearty winter stew (they’re almost like dumplings!), or just on their own as an afternoon treat. The ideal combo of tasty and simple to make, and you can easily make them with or without dairy and gluten, so it’s super flexible to suit your diet or whatever you have in your kitchen! AND, you can pick up almost all of the ingredients in our shop. Enjoy ! (and make sure to let us know if you make them!)

What you’ll need (to make 8-10 scones) ...

- 250g of self-raising flour, plus a little more for rolling and in case your dough is too sticky - it happens! You can swap in gluten-free self-raising flour here if you’d prefer.
- 60g butter or dairy-free spread, plus a little more for greasing the tray
• 50g nutritional yeast, plus a little more for sprinkling
• One teaspoon of smoked paprika
• Two teaspoons of chives
• A generous pinch of sea salt
• A pinch of black pepper
• One tablespoon of baking powder
• One teaspoon of baking soda
• 150ml milk or dairy-free milk
• One tablespoon of apple cider vinegar
• One tablespoon of olive oil
• 70g cheese or vegan cheese, grated


How to make them ...

Pre-heat the oven to 180 degrees C, and grease a baking tray with butter/spread.

Add the milk and apple cider vinegar to a pouring jug, mix with a fork and pop in the fridge for a few minutes so it's nice and cold.

Add the flour and butter/spread to a large mixing bowl and use your fingers to combine until they start to stick and form a crumb. Mix as gently as possible at all stages, just until the dough starts to come together. This will give you the best texture - the odd lump is not a problem. Add the nutritional yeast, paprika, sea salt, black pepper, baking powder and baking soda and stir gently to combine thoroughly.

Make a well in the middle of the dry ingredients. Get the milk and apple cider vinegar mix out of the fridge, and pour into the well. Mix gently to form the dough.

Dust a large chopping board with flour, use your hands to fold through the chives and 50g of the grated cheese through the dough. Roll the dough into a large ball, then roll out using a floured rolling pin to about 2 inches thick. If the dough is too sticky, keep sprinkling more flour onto the rolling pin and the dough itself.

Use the rim of a glass (if you don't have a cutter) or cutter to cut your scones. It helps to rub some olive oil over the glass/cutter, then dip it in flour. Cut out your scones and place them on the baking tray as you go, re-oiling and flouring your cutter/glass as needed. Roll the dough into a ball again when you run out of dough to cut and repeat the process until you have used up all your dough. At this stage if you have time, pop the scones in the fridge for 5 or 10 minutes to chill before baking.

When all your scones are lined up on the baking tray, brush them with olive oil using a pastry brush. Bake them in the oven for 10 minutes, remove and sprinkle over the rest of the cheese, a little extra nutritional yeast, and a sprinkle of paprika. Pop them back in the oven for around 5 minutes or until the cheese has melted on the top. When the scones have turned golden and the cheese on top has melted, remove them from the oven and allow them to cool on a cooling rack.

Serve them warm with a knob of butter/spread, delicious. If you don't eat them straight away, store them in a sealed container on your bench top for up to 3 days.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published