These light, flaky vegan cheese scones have a rich, buttery texture despite being completely dairy-free. A hint of mustard and sharp dairy-free cheese makes them ideal for afternoon tea or alongside a steaming bowl of soup.
A warm cheese scone is one of those simple comforts that hits the spot. Made from a few humble ingredients — flour, fat, cheese and milk — they somehow become irresistibly moreish, especially when eaten straight from the oven. This vegan version aims to recreate that classic taste and texture using plant-based alternatives, and with the right dairy-free block margarine and vegan cheeses, the result is impressively close to the original.
The key to excellent scones is gentle handling. Unlike bread, which benefits from kneading, scone dough should be mixed and worked as little as possible. Rub the cold fat into the flour until the mixture resembles coarse breadcrumbs, fold in the grated vegan cheese and seasonings, then bring the dough together quickly using just enough liquid. Roll out lightly, cut, and bake — the less you handle the dough, the lighter your scones will be.
📝 What you need
Ingredients
Dairy-free block margarine — Choose a firm block margarine rather than a soft tub spread. Blocks contain less water and help create the right crumb in scones. Good quality plant butters or vegan blocks work best.
Vegan cheese — Use a mix of styles if you like: a cheddar-style vegan for body and a grated vegan parmesan for a sharper finish. Any firm, grateable dairy-free cheeses will do.
Dairy-free milk — Unsweetened soya milk is ideal in baking because of its higher protein content, but oat or almond milk will also work. Avoid sweetened or strongly flavored milks such as coconut or hazelnut.
Self-raising flour — If you only have plain flour, add 1½ teaspoons of baking powder per 225g plain flour to make your own self-raising mix.
Mustard powder — This adds a subtle sharpness that lifts the flavour. If you don’t have mustard powder, you can omit it or substitute with a pinch of paprika or ¼–½ teaspoon cayenne for a spicier note.
👩🏽🍳 Variations
This recipe is flexible — try one of these easy variations to suit your taste:
- Make them spicy — Stir in 2 tablespoons of chopped jalapeños or a pinch of cayenne when you add the cheese for a lively kick.
- Add olives — Chopped green or kalamata olives work wonderfully with the cheese for a Mediterranean twist.
- Make mini scones — Use a small cutter to create bite-sized scones for parties. Top with a small dot of vegan cheese and chopped chives for easy canapés.
❄️ Can I freeze my cheese scones?
Yes — these scones freeze very well. Make a double batch, freeze the extras in an airtight bag, and reheat or defrost individual scones whenever you want a quick snack or to accompany soup.
⭐️ Reader Testimonials
“I can’t believe how AMAZING these scones taste! My first batch came out of the oven ten minutes ago and I’m already planning the next!” Becca
“Just made these vegan cheese scones — the best I’ve ever done. Can’t wait to try more recipes.” Tracey
“Best vegan scone recipe I’ve tried and so simple too.” Ashley
If you try this recipe, please share a photo and tag @thevegspace or use the hashtag #thevegspace — it’s always lovely to see how yours turn out.
📖 Recipe
Vegan Cheese Scones
Light, savoury scones made without dairy. Makes about 6 medium scones.
Prep: 20 mins | Cook: 20 mins | Total: 40 mins
Ingredients
- 225 g self-raising flour (or 225 g plain flour + 1½ tsp baking powder)
- 50 g dairy-free block margarine, cold and cubed
- 125 g vegan cheese, grated (for example a mix of vegan parmesan and cheddar-style)
- ½ tsp salt
- 2 tsp mustard powder
- 1 tbsp finely chopped chives
- 60 ml unsweetened dairy-free milk (plus extra for brushing)
Instructions
- Preheat the oven to 200°C fan / 400°F / Gas Mark 6. Grease a baking tray lightly with dairy-free margarine.
- Tip the flour into a large bowl. Add the cold, cubed margarine.
- Rub the margarine into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
- Stir in the grated vegan cheese, salt, mustard powder and chives so everything is evenly distributed.
- Add the dairy-free milk and mix. If the dough still seems dry, add cold water a tablespoon at a time until it just comes together. Handle the dough as little as possible.
- Turn the dough onto a lightly floured surface and gently roll it out to about 1.5 cm thickness (roughly the thickness of a finger).
- Use a pastry cutter to stamp out scones and place them on the prepared tray. Re-roll the trimmings and repeat until all the dough is used.
- Brush the tops with a little dairy-free milk — avoid brushing the sides to help them rise — then bake for 15–20 minutes until risen and golden.
- Serve warm. These are excellent with vegan butter or chutney, and freeze well for later.
Nutrition (per scone)
Calories: 267 kcal | Carbohydrates: 33.9 g | Protein: 4.6 g | Fat: 12.4 g | Saturated fat: 5.6 g | Sodium: 470 mg | Fibre: 1.2 g | Sugar: 0.6 g
Tips: Keep the margarine chilled, grate the cheese finely, and avoid overworking the dough for the lightest texture. If you prefer a sharper flavour, increase the mustard powder slightly or add a little cracked black pepper.
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