Light and fluffy with a cheesy flavour. You can use any of our block cheeses in this recipe depending on what flavour you'd like!
Vegan Cheese Scones
Vegan Cheese Scones
Ellie
18-20 mini
15 minutes
15 minutes
Light and fluffy with a cheesy flavour. You can use any of our block vegan cheeses in this recipe depending on what flavour you'd like!
Ingredients
120g Kinda Co. cheese, I used Smoked
225g self raising flour
¼ tsp fine sea salt
1 tsp baking powder
55g vegan butter block
80-100ml vegan milk
2 tbsp soy milk for glazing (optional)
Directions
Preheat your oven to 200C/180C fan/gas 6, placing a large baking tray inside to heat up.
Sift the flour, salt and baking powder together into a large bowl.
Grate the butter directly into the bowl using a box grater, then rub it in with your fingertips until the mixture resembles breadcrumbs.
Grate in the smoked cheese and stir to combine, work quickly here as the warmth of your hands can cause the butter to soften.
Gradually add your milk, stirring as you go, until you have a soft but slightly firm dough. Add the milk little by little, you may not need it all.
Lightly dust a clean surface with flour and roll the dough out to around 2cm thickness. Use a small round cutter to cut out your scones and place them onto a sheet of baking parchment.
Brush the tops with a little soy milk, then carefully slide the parchment onto your preheated tray.
Bake for 15 minutes until risen, golden and cooked through.