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Light and fluffy vegan Smoked Applewood Cheese and Herb Scones that are just as delicious warm or cold. An easy to follow recipe, perfect for picnics, lunchboxes, savoury snack or serve alongside a hearty stew. Just split in half and serve with lashings of butter! Recipe on thecookandhim.com | #scones #vegan #veganscones #savouryscones #veganbaking #vegancheese

Smoked Applewood Cheese and Herb Scones

Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Quantity: 12 scones

Ingredients

Scones:

  • 350g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 95g vegan butter
  • 75g grated Vegan Smoked Applewood Cheese – grated weight
  • 1 tblsp finely chopped thyme leaves (sub 1 tsp dried)
  • 2 tblsp shredded basil leaves (sub 1 tsp dried)
  • 3 tblsp finely chopped parsley leaves (sub 1 + 1/2 tsp dried)
  • 150ml plant milk

Topping:

  • 1-2 tblsp plant milk
  • 25g grated Vegan Smoked Applewood Cheese – grated weight
  • 1-2 tblsp poppy seeds

Instructions

  1. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large baking tray with parchment or a silicon mat
  2. In a large bowl stir together the flour, baking powder, salt and onion powder
  3. Use your fingertips to rub the butter into the flour mixture until no lumps of butter remain
  4. Stir in the grated cheese and all the chopped herbs
  5. Add enough milk to make a soft, slightly sticky dough. Try not to over mix the dough - knead it only just enough to bring it together into a dough
  6. Turn the dough out onto a lightly floured surface and roll out to 1 inch (2.5 cm) thick
  7. Use a 2 inch (5 cm) straight edge cutter to cut our your scones. Don't twist the cutter, just push straight down through the dough then lift the scone out. If you find your cutter is sticking, dip it in flour between each cut
  8. Place the scones on your prepared baking tray
  9. Squish the trimmings together and re-roll the dough until you have 12 scones. If you have a little piece of dough left that's not big enough to roll out simply roll into a ball and put on the tray with the scones
  10. Brush the top of each scone with a little milk then scatter over the grated cheese and poppy seeds
  11. Bake for 15 minutes until just golden
  12. You can use your little ball of dough to test if the scones are cooked - break in half, the centre should be slightly doughy but not raw
  13. Serve warm or leave to cool and store in an airtight container at room temperature or in the fridge if you want to keep them a bit longer. They can also be frozen, defrost thoroughly before eating

Recipe by The Cook & Him at https://thecookandhim.com/recipes/smoked-applewood-cheese-and-herb-scones/