Savoury Vegan Scones
These cheesy savoury vegan scones are a fantastic addition to an afternoon tea spread. A nice change from their traditional, sweet sisters.
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Whether enjoying them as part of a lunch with friends, a fancy afternoon tea or simply as a snack, we sure did used to love a cheese scone before going vegan. And now our prayers have been answered with this quick and easy savoury scone recipe!
What toppings can you put on scones?
The best thing about scones is their soft and buttery texture which cries out to be smothered with something delicious. For a sweet scone, that usually means jam and cream, but a savoury scone is much more versatile.
Here are a few of our favourite savoury scone toppings and fillings…
• Vegan cream cheese and chives
• Chickpea ‘tuna’
• Apple and chutney
• Marmite
• Avocado and tomato
• Mediterranean roasted veg
• Vegan bacon
• Tofu ‘egg’ mayonnaise
• Dill, vegan cream cheese and vegan smoked ‘salmon’
Scones also go really well with soup, so why not serve these tasty vegan cheese scones alongside a steaming hot bowl of tomato soup?
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories: 270
Servings: 6
Rating:
Total Time: 30 minutes
Calories: 270
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 8.3333333333333 8.3333333333333 g plant-based butter
- 41.666666666667 41.666666666667 g self-raising flour
- 0.66666666666667 0.66666666666667 tbsp nutritional yeast
- 0.16666666666667 0.16666666666667 tsp mustard
- 22.5 22.5 ml soya milk
- 1.6666666666667 1.6666666666667 g fresh chives
- 0.16666666666667 0.16666666666667 tbsp plant-based milk, for glazing
- 4.1666666666667 4.1666666666667 g dairy-free cheese
- To serve
- 16.666666666667 16.666666666667 g vegan cream cheese
- 0.16666666666667 0.16666666666667 large tomato
- fresh chives
- salt and pepper, to taste
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking tray with greaseproof paper.
- Add the butter and flour to a bowl and rub them together until the mix resembles breadcrumbs.
- Stir in the nutritional yeast, mustard, salt and pepper.
- Gradually mix in the soya milk, little by little. When it starts to look like dough, stir in the chives.
- On a floured surface, roll out the dough to about 1-inch in thickness. Using a 2-inch fluted pastry cutter, cut out six scones and place them on the baking tray.
- Brush the unbaked scones with a little plant-based milk and sprinkle over the grated cheese.
- Bake in the oven for 10-15 minutes until risen and lightly golden on top.
- Mix some fresh, chopped chives and black pepper into the cream cheese. Serve in a pot alongside the scones or pre-fill them with the cream cheese, fine slices of tomato and an extra sprinkling of chopped chives.
Each 102g scone provides: 12g Fat, 2.2g Saturates, 33g Carbohydrate, 0.7g Sugar, 3g Fibre, 6.6g Protein, 1.8g Salt.
Fancy something a little sweeter? Try making these spelt sultana scones with raspberry and chia jam!
