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 😉
Equipment:
- Scone cutter approx. 3 inches
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
Instructions:
- Measure out your flours, baking powder, dried herbs, nutritional yeast, mustard powder, and ground black pepper into a bowl
- Sieve the measured out dry ingredients into a large mixing bowl
- Grate your frozen vegan butter
- Add the grated butter into the flour mix and rub in using your fingers until it forms into the texture of breadcrumbs
- Mix in the grated cheese
- Add in your miso and mustard and mix until fully incorporated
- 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
- Place your dough into the freezer as you heat up the oven to
180 °C - Meanwhile, mix together the glaze ingredients together in a small bowl and set aside
- Once the oven is heated, take your dough out of the freezer
- Lightly flour your work surface and roll out your dough until it is about 5cm high
- 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!
- Place your scones upside down on to a lined baking tray and lightly glaze the tops with the milk and syrup mix
- Bake the scones in the oven for about 18 minutes, until they are lovely and golden on top
- 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
- Cut open and enjoy with plenty of vegan butter and a cup of tea!
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