Dairy-free cheese and chive scones recipe
A dairy-free, gluten-free alternative to classic scones so you don't have to miss out on one of life's best teatime treats. Punchy Cheddar gives these scones an irresistible flavour, topped off with dairy-free cream cheese spread and sprinkled with fresh chives.
See method- Serves 8
- 30 mins to cook
- 188 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 225g gluten free self raising flour, sifted
- 11/2 tsp gluten free baking powder
- 50g soya spread
- ½ tsp salt
- ½ tsp English mustard powder
- 125g Free From red cheddar style cheese, grated
- 1 medium free range egg, beaten
- 2 tbsp soya natural yogurt
- 75ml soya milk
- 2 tbsp fresh chopped chives
Each serving contains
- Energy
- 790kJ 188.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 0g
of the Reference intake
Carbohydrate 26.2gProtein 2.8gFibre 0.9g
Method
- Preheat the oven to 220°C and place a baking sheet into the oven to heat up.
- Put the flour, baking powder, salt and mustard powder into a food processor, then cut the soya spread into small pieces and add to the flour. Blend for 30 seconds until the mixture forms into crumbs and tip into a large bowl. Stir in 100g of grated cheese and chives.
- Tip the yogurt and egg into a measuring jug and then fill up to the 150ml mark with soya milk and whisk together. Pour this mixture into the dry mix (reserving 1 tbsp to spread over the scones before baking) and gently mix everything together into a ball.
- Tip onto a well-floured surface and then roll out to 2½cm/1inch thickness and stamp 8 x 6cm/2inch rounds using a floured cutter. Put onto a greased baking sheet. Brush the tops with the reserved egg mix and sprinkle with the remaining cheese.
- Put the scones onto the preheated baking sheet and bake for 10-12 minutes or until pale golden. Split and serve warm spread with soya spread or cheese and chive style cream cheese.
- See more Dairy-free recipes
