Preparation Time Minutes
Baking Time 25-30 Minutes
Gluten-free, Vegan, Dairy-free and Nut-free
I am a lover of more savoury snacks than sweet ones, one of those being cheese scones. I could never imagine I would love a gluten-free vegan one as much as the ones I baked long ago.
These are super easy to make and contain only 3 major ingredients and made without using any butter which is a usual ingredient in a scone recipe.
I call them scones but I know on the other side of the pond in Canada or America they are known as biscuits. Whatever we call them they are so delicious, warm, and spread with a little butter or a nice herbed vegan cream cheese.
You do need a mature cheese in this recipe for the flavour to come through. You don’t have to use one single cheese, feel free to use a mixture. I used Violife Epic mature and Daiya cheddar block. There are so many different vegan alternatives to choose from
Using yogurt in baking as opposed to milk gives you a softer and creamier finish. It also adds an extra tang that works so well in this recipe. The acidity in the yogurt also helps to activate the baking powder to make these scones fluffy and rise so well.
You could also use herbs such as fresh chives in the recipe.
- 256g gluten-free self-raising flour
- 150g grated strong dairy-free cheese plus extra for the top
- 30g of vegan parmesan
- 335g thick dairy-free plain yogurt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 3/4 tsp baking powder
- large pinch of ground salt and black pepper.
- Preheat the oven to 175C and line a large tray with baking parchment.
2. Sieve the flour, spices, seasoning and, baking powder into a large bowl.
3. Next, add the cheese, leaving some to sprinkle on top, and mix through and then add the yogurt.
4. Either using your fingers or a round blade knife bring the dough together until it forms a soft dough.
5. Divide the dough into 6 bigger or 8 smaller pieces. Because you cannot roll this dough you and shape into patties or I find it easier to use a pastry and shape your dough and place it inside the cutter. This gives the scones a more structured shape. Either way, they taste so good.
6. Place them on the baking tray making sure you leave space between each one. Brush the tops with a little soya milk and sprinkle over the saved cheese and a pinch of sea salt.
7. Place into the preheated oven and bake for 25-30 minutes or until golden brown.
The biggest compliment to me with this recipe is that those not following a vegan or gluten-free diet loved them. I had to fight to get some pictures of them as they kept getting devoured. That for me is what is why it is all worth doing.
I hope you enjoy these as much as my friends and family have.
Other savoury bites
- Broccoli and spinach Pesto
- Pesto and mozzarella tart
- Triple chocolate American cookies
- Double Peanut cookies
- Blueberry and lemon Muffins
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.