Vegan Cheese Scones Recipes

VEGAN CHEESE SCONES

Steps:

• 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!

VEGAN SCONES

Steps:

• Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
• Gradually stir the milk into the flour mixture until you have a smooth dough.
• Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
• Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

'CHEESY' VEGAN SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.
• Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.
• Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.