Vegan Cheese Scones (with Wild Garlic)

These Vegan Cheese Scones with addition of wild garlic or chives (whatever you've got available) are packed full of flavour, dairy-free and delicious. Cheesy without any cheese but courtesy of nutritional yeast & super moreish! You can make them in less than half an hour to enjoy as a snack or light lunch. 

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Another week, another wild garlic recipe, I simply couldn't resist! I decided to make vegan cheese scones with the addition of wild garlic for that cheesy garlicky flavour and I must say it worked really well. In the absence of wild garlic chives will work really well too!

Vegan cheese scones without cheese?

I must say, I'm not a huge fan of vegan cheese substitutes. Since we've started on our mostly plant based journey I've tried few different types and don't get me wrong they're ok but for these cheesy scones I went for nutritional yeast instead.

I've got to admit I do love this stuff (nutritional yeast that is). Not only are they really good for you but also full of that cheesy & nutty flavour I was after for my vegan cheese scones without cheese. In case you are wondering, nutritional yeast are easy to buy in most supermarkets and online and this is the brand I buy* and really like.

Can you use vegan cheese instead of nutritional yeast?

If you prefer using vegan cheese instead of nutritional yeast for that cheesy vibe be my guest. As for the amount I would suggest approx 100g of your favourite vegan cheese (grated) to start with.

When using vegan cheese instead of nutritional yeast, you might need less milk in order to form your dough so make sure you add it gradually and only add more if you see that your dough still needs it to come properly together.

Few helpful tips for successful Vegan Cheese Scones

1. Start you vegan cheese scone dough making with cold ingredients! Make sure both your butter and milk are straight from the fridge.
2. Don't knead your dough too much as you will loose that lightness and fluffiness in your scones.
3. Add liquid gradually as you knead/bring your dough together as this way you control the amount you need for your dough to have the right consistency (not too dry or sticky) and it will differ depending on the flour you use etc.  For this particular recipe and when using nutritional yeast (not cheese substitute) it will be approx. 125ml/0.5cup give or take.
4. Try and use very little extra flour (only to lightly dust the worktop) when cutting out your scones.
5. Once you've got your scones ready for the oven don't let them hang around but put them straight into preheated oven once they're still nice and cold.
6. If you don't have self-raising flour to hand, simply use same amount of plain (all-purpose) flour + 3 teaspoon baking powder. Don't skip the baking powder that is in the recipe already.
7. I flavoured my vegan cheese scones with wild garlic which you can substitute with the same amount of chopped chives. If you don't have either of these you can use a teaspoon of dried mixed herbs  or teaspoon of smoked paprika instead. These cheese scones recipe is really adaptable and perfect all year round, simply go with what you've got at home.

Storing and freezing Vegan Cheese Scones.

My Vegan Cheese Scones are the best eaten still warm on the day they're baked. They can, however, be eaten the following day if stored in the airtight container. If I happen to have one or two left I tend to lightly toast or very briefly microwave them (literally few seconds will do) for that freshly baked vibe. Alternatively, you could pop them in the oven preheated to 150C/300F for 5-10 minutes.

As any scones, these freeze very well so you could make bigger batch (this recipe is super easy to double) to freeze for later.  Once baked, make sure your scones are completely cool and pop them in freezer safe container for up to 3 months. I like to open freeze mine first by putting them on a small baking tray that fits in my freezer for couple of hours and once frozen solid transfer them to resealable freezer safe bag. This way they will stay nice and separate and I can take them out as and when I need them.

To defrost simply take them out of the freezer and onto kitchen counter 2-3 hours before serving. Once defrosted you can warm them up gently in the oven or microwave (see above).

How to make Vegan Cheese Scones - Step-By-Step Instructions

Preheat the oven to 200C/400F/Gas Mark 6.

Put flour and cubed vegan block butter (I use Stork or Naturli) in a large bowl and rub the butter in with the flour until you get that breadcrumbs consistency.

Next, add all of the remaining dry ingredients (salt, baking powder, nutritional yeast & mustard powder). Give them all a good mix until incorporated.

Add washed and chopped wild garlic (or chives) and mix it into the flour mixture.

Gradually, add your plant milk into the mixture until you get the smooth dough (you might not use all of the milk or might have to use a touch more depending on your flour). I usually start mixing it with a spoon and then go in with my hands to form the dough.

Lightly dust your kitchen surface with some flour and roll out your scone dough until roughly 2cm thick.

Using 7cm round cutter cut out 6 scones and transfer them onto baking tray lined with some baking paper. You might not get 6 scones at once and will have to re-roll your dough.

Once on baking tray, brush your vegan cheese scones with a little bit of milk, pop in the preheated oven and bake for 13-15 minutes until browned on top.

Enjoy still warm with some vegan butter, yum!

Plenty more wild garlic recipes you might want to try:

Vegan Wild Garlic Soup

Wild Garlic & Walnut Pesto

Wild Garlic Hummus

Roast Chicken Traybake with Shallots & Wild Garlic Pesto

Wild Garlic Pesto Baked Salmon with Gnocchi

Chicken Stew with Wild Garlic Pesto and Cheesy Dumplings

📋 Recipe

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4.72 from 7 votes

Vegan Cheese Scones (with Wild Garlic)

These Vegan Cheese Scones with addition of wild garlic or chives (whatever you’ve got available) are packed full of flavour, dairy-free and delicious. Cheesy without any cheese but courtesy of nutritional yeast & super moreish! You can make them in less than half an hour to enjoy as a snack or light lunch. 

Course Cream Tea, Light Lunch, Snack

Cuisine British

Keyword cheese scones, vegan cheese scones, wild garlic scones

Equipment

• Large Glass Bowl*
• Rolling Pin*
• Round/Fluted Scone/BIscuit/Cookie Cutter Set*
• Non-Stick Baking Tray*

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 scones

Calories 239kcal

Author Jo Allison

Cook ModePrevent your screen from going dark

Ingredients

Metric - US Customary

• 250 g self-raising flour see notes
• 50 g vegan block butter I use Stork or Naturli
• 3 tablespoon nutritional yeast see notes
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon mustard powder
• 4 tablespoon (roughly 25g) chopped wild garlic or chives see notes
• 125 ml oat milk or plant based milk of your choice plus little extra for glazing see notes

Instructions

• Preheat the oven to 200C/400F/Gas Mark 6.
• Put flour and cubed vegan block butter (I use Stork or Naturli) in a large bowl and rub the butter in with the flour until you get that breadcrumbs like consistency.
• Next, add all of your remaining dry ingredients (salt, baking powder, nutritional yeast & mustard powder). Give them all a good mix until incorporated.
• Add washed and chopped wild garlic (or chives) and mix it in.
• Gradually add your plant milk into the mixture until you get the smooth dough (you might not use all of the milk or might have to use a touch more depending on your flour). I usually start mixing it with a spoon and then go in with my hands to form the dough. 
• Lightly dust your kitchen surface with some flour and roll out your scone dough until roughly 2cm thick.
• Using 7cm round cutter cut out 6 scones and transfer them onto baking tray lined with some baking paper. You might not get 6 scones at once and will have to re-roll your dough. 
• Once on baking tray brush your vegan cheese scones with a little bit of milk, pop in the oven and bake for 13-15 minutes until browned on top.
• Enjoy still warm with some vegan butter, yum!

Notes

• Nutritional information is approximate, per scone and should be treated as a guideline only. 
• If you don’t have self-raising flour to hand, simply use same amount of plain (all-purpose) flour + 3 teaspoon baking powder. Don’t skip the baking powder that is in the recipe already. 
• Feel free to use grated vegan cheese instead of nutritional yeast. I would suggest approx 100g of your favourite vegan cheese to start with. You might need a bit less milk in order to form your dough so make sure you add it gradually and only add more if you see that your dough still needs it to come properly together.
• Feel free to use chopped chives in the absence of wild garlic, If you don’t have either of these you can use a teaspoon of dried mixed herbs  or teaspoon of smoked paprika instead. These cheese scones recipe is really adaptable and perfect all year round simply go with what you’ve got at home.

More tips for Vegan Cheese Scones success: 

• Use cold butter & milk straight from the fridge. 
• Don’t knead your scone dough too much as you will loose that lightness and fluffiness in your scones. 
• Add liquid gradually as you knead/bring your dough together as this way you control the amount you need for your dough to have the right consistency (not too dry or sticky) and it will differ depending on the flour you use etc. For this particular recipe and when using nutritional yeast (not cheese substitute) it will be approx. 125ml/0.5cup give or take. 
• Try and use very little extra flour (only to lightly dust the worktop) when cutting out your scones.
• Once you’ve got your scones ready for the oven don’t let them hang around but put them straight into preheated oven once they’re still nice and cold.

Storing & Freezing

Vegan Cheese Scones are best eaten warm on the day you bake them or the following day if stored in the airtight container. Toast them lightly or microwave for few seconds to warm them up if you wish. 

Freezer friendly for up to 3 months. To defrost, take them out onto kitchen counter 2-3 hours before serving.

Nutrition

Nutrition Facts

Vegan Cheese Scones (with Wild Garlic)

Amount Per Serving

Calories 239 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Sodium 454mg19%

Potassium 217mg6%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 130IU3%

Vitamin C 1mg1%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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