Scones have always been an absolute favourite for me. Sweet, savoury or studded with sultanas. To me, along with bread should be eaten while still warm and fresh from the oven and slathered with butter, not entirely healthy but delicious.
It has been a long journey until I made a gluten-free and vegan savoury scone I can be proud of. These beautifully rose with a fluffy light texture. They have a mild savoury heat with an onion hint from the chives.
I was born in the West Country in the UK, the birthplace of the quintessential tea time delicacy. I have been making scones for 42 years and I would hold my scones the wheat ones against any offered in most cafes. Now I can be proud of my free from savoury ones.
You do need to use mature, strong vegan cheese for this recipe to make the tangy cheese flavour shine through.
How long do these keep?
Because scones generally have a lower fat content compared to cakes, they are at their best eaten the day they are made. You could keep them in an airtight container and warm them slightly before eating them.
Can I freeze them?
Freezing is the best idea if they are not being eaten all at once. Freeze once cooled in an airtight bag or container for up to 3 months.
Defrost and then warm slightly before eating.
Equipment needed 1 Large bowl and a cookie cutter, no need even for a rolling pin
This recipe uses plain flour with added baking powder for the rise. I have always made my scones using plain. All gluten-free flours are not equal and I would always recommend buying a reputable brand. Some of the less known ones do contain a much higher ratio of rice flour. Rice flour contains a low protein level, you need flour with a high level to give your baking structure.
Most gluten-free plain flour does not contain xanthan gum. Check the label, if it is not added then add it.
I like to use both English mustard powder and smoked paprika in my cheese scones. These ingredients provide a tangy mild heat. You can use Dijon mustard if you prefer, you would need to add 2 tbsps of that one.
If you can, use block butter as this is easier to rub into the flour.
This is where we all have our favourites. I would say use the strongest one available. It may not be the one you would normally choose to eat but you need one that provides a kick. suggestions would be. You could add 2 tbsp of nutritional yeast instead of vegan parmesan.
- Sheese mature cheddar style
- Violife Epic Mature
- Vegan Applewood cheese
- Violife vegan parmesan
- Lidl Vermondo Italian style cheese
Cheezy Chive Scones
- Makes 12
- Preparation Time 10 Minutes
- Baking Time 12-15 Minutes
Gluten-free, vegetarian, vegan, dairy-free and nut-free
- Preheat the oven to 220C and line a large baking tray with baking parchment. Add the apple cider vinegar or lemon juice to your milk and set aside to curdle, this is your buttermilk.
- In a large bowl sieve in the flour, xanthan gum, mustard powder, smoked paprika and baking powder.
- Add the seasoning and then the butter cut into small pieces. Either blend with a pastry cutter or rub between your fingers until it resembles large breadcrumbs. Finely snip the chives into the bowl and then add the cheeses and stir through, reserving a small amount of mature cheddar style cheese for the tops of the scones.
- Pour in half of the milk and use a round bladed knife or hands to gather the dough together. Next, slowly pour in a little at a time while bringing the dough together until you have a slightly sticky dough. If your dough is too dry then add a little more milk or you may not need all the milk.
- Tip the dough onto a floured board and gently shape it into a rough ball, do not overwork the dough. Flatten with your hands, Fold one end into the centre and the other end the same, slightly over the other one (think of an envelope). Turn 180 degrees and repeat this process 3 times.
- Next, flatten with your hands once again until your dough is roughly 4 cm deep. Take a 5 cm cookie cutter ( the straight edge makes a much cleaner and defined cut ,and dip in a little flour. Push straight down through the dough and then up, do not twist as this will give you an uneasy rise to your baked scones.
- Repeat the process until you have no more space, gather the remaining dough and gather together and press some more out until it has all been used up.
- Place the scones onto the baking sheet, brush with a little milk and sprinkle the tops with a little cheese. Place it on the top shelf of the oven. Bake for 12-15 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.
- Best served warm with a little vegan salted butter.
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