For my trials of Cheshire Sheese, I altered this recipe from the British Cheese Board. These vegan cheese scones are incredibly tasty, and make an excellent, savory teatime treat. Any dairy-free cheese or Sheese, as the case may be, should work well in this baseline recipe. On my next run, I will likely throw in a teaspoon or two of chives to jazz things up a bit.
Special Diet Notes: Vegan Cheese Scones
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 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
- Sieve the flour, salt, baking powder, and mustard powder (if using) into a bowl.
- Rub in the butter alternative until the mixture resembles fine breadcrumbs.
- Stir in the grated cheese.
- 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.
- 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).
- Bake at 425ºF (220ºC) for 10 to 15 minutes, or until the scones lightly brown.