Cheddar Cheese Scones
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup margarine
  • 1 cup grated cheddar-style Sheese [or any other solid vegan “cheese”]
  • ⅓ - ¼ cup dairy-free milk beverage
  1. Preheat your oven to 425 degrees.
  2. Sift all of the dry ingredients together in a medium bowl. Using a pastry cutter or two knives, cut the margarine into your flour mixture until it begins to come together as coarse crumbs. Fold in the Sheese using a large spatula, trying not to press or aggitate the dough but simply move it in order to integrate the “cheese.” Depending on how dry your atmosphere is you may need more or less liquid, so pour in just enough soymilk for the mixture to form a cohesive dough.
  3. Turn the dough out of your bowl onto a silpat- or parchment-lined baking sheet. Pat it into a circle, and cut into 6 equal triangles. Separate the triangles slightly, but if you don’t want to bother, it’s not completely necessary - Just be prepared to cut them apart after they’ve expanded some from baking.
  4. Keep a keen eye on your scones, looking for the edges to just begin to turn golden brown before pulling them out of the oven. Bake for approximately 12 - 18 minutes, and let them cool on the sheet afterwards.
  5. I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.
Recipe by Go Dairy Free at