Vegan cheese & chive scones

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.

Ingredients

• 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

 

 

 

Recipe post: herby cheese scones

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.