Cheshire Sheese Scones: Vegan Cheese Scones
Serves: 8-10
  • 8 oz all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon sea salt
  • ½ teaspoon mustard powder or 1 teaspoon prepared English mustard
  • 2 oz butter alternative (I used Earth Balance Buttery Sticks)
  • 4 oz grated Cheshire “Sheese” (or cheese alternative of choice)
  • ½ cup of dairy-free milk beverage
  1. Sieve the flour, salt, baking powder, and mustard powder (if using) into a bowl.
  2. Rub in the butter alternative until the mixture resembles fine breadcrumbs.
  3. Stir in the grated cheese.
  4. Stir in the milk alternative and prepared mustard (if using), to create a smooth dough. If the mixture won’t stay together, add a bit more milk alternative, one Tablespoon at a time, as needed.
  5. Knead the scone mixture lightly and roll out on a lightly floured surface to a thickness of about 1.5 inches (4-5cm). Cut into 2½ inch (6.5 cm) rounds. Alternately, you may roll the dough into a circle and into wedges (as shown in the picture).
  6. Bake at 425ºF (220ºC) for 10 to 15 minutes, or until the scones lightly brown.
Recipe by Go Dairy Free at