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.
Servings 6 scones
- 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
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!
More tips for Vegan Cheese Scones success:
- 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.
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.
- 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.
Calories: 239kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg