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
This is one of my simplest and most satisfying recipes: homemade herby cheese scones.
I’m a sucker for a cheese scone anyway, but adding rosemary makes such a difference.
I first cut the dough using a teeny tiny cutter but for my second attempt I just shaped the dough myself into large scone-shaped balls and doubled the quantities. And sprinkled lots of cheese on the top. And herbs. Did I mention herbs? You really must include herbs.
- 175g self raising flour
- 1 medium egg
- 3 tablespoon milk (1 for dusting)
- 70g grated cheese (or as much as your heart desires)
- 2 teaspoons rosemary
- black pepper (as much as you want to season).
Mix the dry stuff, add the egg and milk, mix it into a crumbly dough, roll it out, cut it into shapes, sprinkle a mini mountain of cheese and rosemary on top and bake for 20-25 mins.
Voila. Your house will smell delicious.