The cheesiest vegan cheese scones recipe

Sometimes you just can’t beat a warm scone coated in butter served with a good cup of tea. Even better is a delightfully cheesy scone that has a lovely umami flavour with a slight tang from the cheese.

That being said, I’ve not had many great scones since going vegan, particularly vegan cheese scones. They are often solid like a rock with no real ‘cheese’ flavour.

So, I decided something needed to be done to change this. I got together some of my favourite umami flavourings and worked on this vegan cheese scone recipe.

The result is a flavour bomb of a scone, thanks to the use of some popular vegan ingredients like miso and nutritional yeast. These are so good that I’d say they are better than many non-vegan equivalents I’ve had before. I’m pretty certain they would even fool a few unsuspecting non-vegans, so why not give it a try 😉

Lucy

Vegan cheese scones

Incredibly moreish vegan cheese scones with a great umami tangy flavour

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Servings: 6 scones

Course: Snack

Cuisine: British

Ingredients

  

Vegan cheese scone dough

• 150 g Spelt flour
• 100 g Plain flour
• 2 tsp Baking powder
• 2 tsp Fines herbes or other dried herbs
• 2 tbsp Nutritional yeast
• ½ tsp Mustard powder
• ½ tsp Black pepper ground
• 75 g Vegan butter frozen
• 125 g Vegan cheddar cheese I like Violife's Epic Mature
• 100 ml Oat milk or any other vegan milk will work fine
• 1 tbsp White miso
• 1 tbsp Dijon mustard

Glaze

• 1 tsp Vegan milk
• 1 tsp Maple syrup

Equipment

• Grater
• Scone cutter approx. 3 inches

Method

 

1. Measure out your flours, baking powder, dried herbs, nutritional yeast, mustard powder, and ground black pepper into a bowl
2. Sieve the measured out dry ingredients into a large mixing bowl
3. Grate your frozen vegan butter
4. Add the grated butter into the flour mix and rub in using your fingers until it forms into the texture of breadcrumbs
5. Mix in the grated cheese
6. Add in your miso and mustard and mix until fully incorporated
7. Gradually mix in the vegan milk until it forms a smooth dough. Don't overmix as this will make the dough tough, just ensure everything is well combined
8. Place your dough into the freezer as you heat up the oven to 180 °C
9. Meanwhile, mix together the glaze ingredients together in a small bowl and set aside
10. Once the oven is heated, take your dough out of the freezer
11. Lightly flour your work surface and roll out your dough until it is about 5cm high
12. Using your scone cutter, cut out 6 scones from the dough. If you need to reroll the cut offs to create more scones, that is fine, just don't overdo it!
13. Place your scones upside down on to a lined baking tray and lightly glaze the tops with the milk and syrup mix
14. Bake the scones in the oven for about 18 minutes, until they are lovely and golden on top
15. Remove from the oven and allow to cool for a few minutes on their tray before moving to a wire rack cooler to cool fully
16. Cut open and enjoy with plenty of vegan butter and a cup of tea!