I made these vegan cheese and chive scones this weekend for a street party and they went down surprisingly well.
I had to use a variety of vegan cheeses as I ran out but I think the mixture of cheddar and parmesan worked well as it gave it a stronger flavour. In future I would like to try a dairy free alternative to red leicester as it gives a redder colour.
I used chives I cut from my garden – I’ve been growing a lot of herbs this year and the chive plants needed a hair cut.
- 510g plain flour
- 2 tsps baking powder
- Generous pinch of salt
- 1 tsp mustard powder (I used Colmans)
- 65g dairy free butter
- 300ml soy milk
- 380g vegan cheese