Garlic + Herb Cheese Scones
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Fluffy, savoury and light, this cheese scone recipe is full of flavour and super quick to make!
225g self-raising flour
1 tsp baking powder
1/2 tsp salt
100g Kinda Co. Garlic + Herb vegan cheese, cubed
130 -150ml soy milk, plus extra for glazing
Optional: 1 tsp dried mixed herbs for sprinkling on top
Preheat the oven to 200°C/fan 180°C/gas mark 6 and line a baking tray with parchment paper.
In a large bowl, mix together the flour, baking powder, and salt.
Add the cubed Kinda Co. Garlic + Herb cheese to the bowl and combine with your fingertips to make fine breadcrumbs.
Pour in most of the soy milk, stirring the mixture together until it forms a soft dough, adding more milk if needed to bring it together.
Turn the dough out onto a floured surface and gently knead it for a few seconds until it comes together.
Roll out the dough to a thickness of about 3cm and use a cutter to cut out scones; you can use a small drinking glass if you don't have a cutter. Reform the dough and roll out until it's all used up.
Place the scones on the lined baking tray and brush the tops with soy milk. Sprinkle over the herbs if using.
Bake in the preheated oven for 12-15 minutes, or until golden brown on top.
Serve the cheese scones warm, with butter or more Garlic + Herb cheese.
This recipe uses our cheese instead of butter, but you can also use half cheese half butter if you prefer, or if your Kinda Co. stocks are low.