‘Cheesy’ vegan scones

A close up of a plate of food Vegan Baking Recipes
  • Preparation and cooking time
  • Prep:15 mins
  • Cook:20 mins
  • Easy
  • Serves 7

Try these dairy-free vegan scones that use nutritional yeast for a cheesy flavour, pepped up by mustard and smoked paprika. Serve with vegan onion chutney

Nutrient Unit
kcal 235
fat 6g
saturates 1g
carbs 35g
sugars 1g
fibre 3g
protein 8g
salt 1g
Sticky toffee pear pudding


  • 3 tbsp olive oil , plus extra for the tray
  • 1 tsp white wine vinegar
  • 250ml almond milk
  • 1 cauliflower stalk (around 100g)
  • 300g self-raising flour , plus extra for dusting
  • ½ tsp baking powder
  • 3 tbsp nutritional yeast
  • ¼ tsp mustard powder
  • ¼ tsp smoked paprika
  • 3 thyme sprigs , leaves picked
  • vegan onion chutney , to serve
Vegan Welsh cakes


  • STEP 1

Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.

  • STEP 2

Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.

  • STEP 3
Vegan carrot cake

Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.

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