Plant-Based Cheese Scones ?

plant based cheese scones display image dc
plant based cheese scones display image dc

Plant-Based Cheese Scones ?

I think I said I would post this recipe 1000 times but never have ? so here it is (finally)! Be careful not to over mix the dough or the scones will come out hard and not soft and fluffy. I also recommend using a good quality vegan butter (don’t try sub with oil it won’t work) and a really good cheese alternative like @angel.foodnz


​3 cups of flour
6 tsp of baking powder             
¼ tsp salt                                           
75g of vegan butter (I use @nuttelexnz because it’s super buttery tasting) ?
1 to 1½ cups of nut milk
Splash of apple cider vinegar (ACV)
Good handful of grated vegan cheese

​Preheat the oven to 220ºC. Grease or flour a baking tray.

Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the milk and a sprinkle more baking powder with a splash of your ACV so it fizzes.

Add in the cheese

Quickly mix all together with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.

Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into even-sized pieces ( I like to do big scones so I make mine quite big) then separate the scones to allow 2cm space between them. Brush the tops with a little milk.

Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft. 


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