Vegan Cheese & Herb Scones
This vegan cheese scone recipe uses nutritional yeast to give this tasty bake its moreish savoury flavour. Serve with lashings of whipped dairy-free butter and onion marmalade for a delicious savoury take on this British tea-time classic.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Scones are a classic British bake that no afternoon tea would be complete without. They can be both sweet and savoury but one thing’s for sure – both are equally delicious enjoyed warm from the oven with cream, jam or savoury spreads.
Cook Time: 20 minutes
Servings: 6
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 37.5 37.5 g Self-raising flour
- 8.3333333333333 8.3333333333333 g Vegan butter
- 8.3333333333333 8.3333333333333 g Cheesy nooch (nutritional yeast)
- 0.33333333333333 0.33333333333333 tsp Mustard powder
- 0.16666666666667 0.16666666666667 tsp Paprika
- 25 25 ml Plant milk
- 0.16666666666667 0.16666666666667 tsp Dried mixed herbs
Method
- Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cheesy nooch, mustard powder & herbs and mix well. Add the milk and combine into a dough.
- Roll the dough out to 3cm thick and, using a fluted pastry cutter, cut out as many scones as you can until the mixture is used up. Don’t twist the cutter or the scones wont rise.
- Brush the tops with plant milk and paprika and bake on a tray for 15 minutes at 200°C.
If you enjoyed this vegan cheese scone recipe, you’ll love this sweet orange and poppy seed scone recipe too.
