Cheddar “Cheese” Scones


These vegan cheddar cheese scones come from Hannah Kaminsky, My Sweet Vegan & Bittersweet Blog.

Lest you think I’m being a tease, flaunting those savory, mouth-watering cheddar cheese scones, wipe up that drool off the keyboard and turn on your oven, because the recipe is coming right up!

These cheesy biscuits are so versatile, after you make them the first time, you won’t know how you ever assembled a meal without them. So unbelievably buttery, especially for a vegan creation, you won’t need any sort of additional spreads or fixings to enjoy them. Perfect for breakfast, tea time, or along side a hearty main course for dinner, I would be hard pressed to find a time that these wouldn’t be appropriate. Make a single batch to satisfy your own cravings, but be prepared to mix up more if friends should appear! Left unguarded, every last scone will be gone before you know it; Trust me, I know from experience.

Cheddar "Cheese" Scones

Special Diet Notes: Cheddar Cheese Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan, and vegetarian.

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, photo, and text reprinted with the permission of Hannah Kaminsky at the Bittersweet Blog

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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