So I’ve already posted a lot of scone recipes on this blog. We’ve already established that I am obsessed with making (and eating) them.
The only thing that’s been missing is a savoury recipe. My friend suggested I make cheeze scones and I can’t believe it’s taken me this long to do it. They turned out so wonderful. I just used vegan cheese and some herbs but there are lots of ways you could jazz up this recipe. Next time, I’m adding sundried tomatoes. Yum.
Serving them with vegan cream cheese and a tomato chutney makes them look exactly like sweet scones with clotted cream and jam. It was actually unintentional. They really are just the best toppings!
- 475g self-raising flour
- 2 tbsp nutritional yeast
- 1 tbsp dried mixed herbs
- 85g vegan buttery spread
- 120g grated vegan strong cheddar or italian-style cheese
- 240ml dairy-free unsweetened milk mixed with 1 tbsp white vinegar
Preheat the oven to 200C and line a baking tray with parchment paper.
In a large mixing bowl, add the flour, nutritional yeast, herbs and vegan butter. Use your fingers to rub the butter into the flour to create a flaky mixture. Alternatively, use a food processor or stand mixer.
Stir in the cheese.
Slowly add in the milk, bearing in mind you might not need to use all of it. Sti it in gently until the mixture balls into a dough.
Turn out onto a lightly floured surface and kneed briefly. Flatten into a 1/2 inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of milk.
Bake for 10-12 minutes until lightly golden.
Enjoy warm from the oven with some vegan cream cheese and chutney.