Get Sconed!

Lest you think I’m being a tease, flaunting those savory, mouth-watering cheddar Sheese scones, wipe up that drool off the keyboard and turn on your oven, because the recipe is coming right up!

These cheesy biscuits are so versatile, after you make them the first time, you won’t know how you ever assembled a meal without them. So unbelievably buttery, especially for a vegan creation, you won’t need any sort of additional spreads or fixings to enjoy them. Perfect for breakfast, tea time, or along side a hearty main course for dinner, I would be hard pressed to find a time that these wouldn’t be appropriate. Make a single batch to satisfy your own cravings, but be prepared to mix up more if friends should appear! Left unguarded, every last scone will be gone before you know it; Trust me, I know from experience.

Cheddar Sheese Scones

1 Cup AP Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Cream of Tartar
1/4 Teaspoon Granulated Sugar
1/4 Teaspoon Salt
1/4 Cup Margarine
1 Cup Grated Cheddar-Style Sheese [or any other solid vegan “cheese”]
1/3 – 1/4 Cup Unsweetened Soymilk

Preheat your oven to 425 degrees.

Sift all of the dry ingredients together in a medium bowl. Using a pastry cutter or two knives, cut the margarine into your flour mixture until it begins to come together as coarse crumbs. Fold in the Sheese using a large spatula, trying not to press or agitate the dough but simply move it in order to integrate the “cheese.” Depending on how dry your atmosphere is you may need more or less liquid, so pour in just enough soymilk for the mixture to form a cohesive dough.

Turn the dough out of your bowl onto a silpat- or parchment-lined baking sheet. Pat it into a circle, and cut into 6 equal triangles. Separate the triangles slightly, but if you don’t want to bother, it’s not completely necessary – Just be prepared to cut them apart after they’ve expanded some from baking.

Keep a keen eye on your scones, looking for the edges to just begin to turn golden brown before pulling them out of the oven. Bake for approximately 12 – 18 minutes, and let them cool on the sheet afterwards.

Printable Recipe

I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.

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20 thoughts on “Get Sconed!

  1. “I highly suggest splitting them in half and giving them just a moment to warm them in the toaster oven before serving, because nothing says delicious like a hot, toasty Sheese scone.”

    unless of course it’s a hot scrummy fruit scone with a big blob of strawberry jam (home made of course!) and thick whipped cream on top (I assume there is a vegan version of whipped cream???) Heaven!

    1. i wil make these on the weekend . Im wondering if i could but a few handfuls of chopped olives ? Not sure if it will work but I seem to have a craving for both cheeze and olives.

  2. I’ve never had a scone, even in my pre-vegan days. Would I be able to do this successfully with my supply of smoked cheddar or is that just a gross idea? These look so good, I really must try, either now, or when I order regular cheddar sheese just for this purpose! Thanks for sharing your recipe!

    1. LOVE THESE SCONES!!! BEST VEGAN SCONE RECIPE YET! They really ARE Flakey & buttery!

      I just made these with the Smoked Cheddar Sheese because i was dying to try it this recipe but all i had was the smoked flavour…the smoked flavour is VERY strong… I used about 3/4 C smoked Sheese & 1/4 cup I’m Earth Kind Cheddar because the scent of the Smoked Sheese was so strong i thought for sure it’d over power the scone… i was right. although they are a really great scone & the smoked flavour is really over powering. i think they’d be excellent with just a regular ‘cheddar’ flavour or even maybe the Follow Your Heart brand…. You know, these Smoke Sheese Scones might be good paired with a hearty soup/stew/chili for dinner??? It’s just a bit too strong for breakfast :). Hope this helps.

  3. these look fantastic. love the name. i adore scones. i don’t eat them often enough! can’t wait to try this recipe!

  4. Katie YES those of us who can’t quite bring ourselves to be vegan can make them perfectly well with “real” dairy products, in fact they are awsome with real butter and a good tangy cheddar. The recipe has been around in the UK for generations, well before the food industry found ways to provide dairy-like products to those who choose not to have any animal products. And scones are wonderful whatever you put in them…. my DH has a penchant for choc chip ones (they aren’t as sweet as choc chip cakes and aparently the savouryness of the scone is the perfect foil for the sweetness of the choc! I don’t put cheese in those I hasten to add!)

  5. These look great! I’m thinkig about making them for Mother’s Day Brunch, but I don’t have any Cream of Tarter. Is there something that can be used to substitute for the Cream of Tarter?

  6. I made 4.5 batches of these for the worldwide vegan bake sale and they flew off the shelves. People loved them. Thanks again for the recipe.

  7. These were absolutely *delicious*. Served them to my non-vegan bf and he scarfed them up! I used the Sheese strong cheddar flavor. Highly recommended.

  8. I loved these! I made them with Daiya cheddar flavored cheese, and they were so cheesy and buttery! I couldn’t stop eating them!

    1. Yes, absolutely! Any nondairy milk you prefer (almond, cashew, rice, etc) will work just fine. This is an older post that I wrote before such a range of alt milks were available on the mainstream market. Enjoy!

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