Asparagus & Cheese Scones (Dairy Free, Vegan)
Asparagus & Cheese Scones with their delicate asparagus slices, pockets of melty cheese and pretty little flecks of green chives are a beautiful variation on a cheese scone. Delicious when made with dairy free cheese; these fluffy, savoury scones are worthy of any luxury vegan afternoon tea. Also works with cows milk cheese (or goats cheese for a sharper flavour) and finely diced red onion adds a beautiful extra colour!
Cooking with Asparagus
British Asparagus is some of the most beautiful seasonal produce you will find, especially when its plot to plate in less than 5 minutes! Around for such a short time, its definitely more associated with luxury than your everyday veg.
BUT if you grow it yourself, you know all too well just how prolific this little veggie can be.
From our 3 crowns, we get at least 100+ spears to eat each year, even so its not something you want to waste any part of. So these lovely Dairy Free Asparagus & Cheese Scones serve two purposes by using up the slightly less tender ends AND creating an extra special addition to your Sunday afternoon tea!
To find out more about growing your own Asparagus check out our Allotment Diaries post Top Tips for Growing Asparagus.
Or how about a light, speedy supper how about this gorgeous Asparagus & Pea Spring Salad with vegan cheesy toasts?
Scones: a speedy supper or lunchbox lifesaver!
I’ve said it before but we LOVE scones in this house. I truly believe they are such an underestimated little gem. As much as I love cupcakes, I honestly think the humble scone is my absolute favourite thing to bake. They need very few basic ingredients but with a couple of extra you can turn them into a special Sunday Tea treat or handy little mess-free alternative to a sandwich!
I think it helps that you can have a batch ready in less than 30minutes. Perfect for those mornings we have no bread for packed lunches or to accompany a speedy post gymnastics supper!
Can I use Dairy Free or Vegan Alternatives to make these Asparagus & Cheese Scones?
YES! Its the only way we make them!
The great thing about scones is that they will be successful whether you use dairy butter, cheese & milk or a plant based alternative! I have always used baking block as the fat whether making dairy free scones or not. I just think it gives a more subtle flavour than butter. Obviously these days its dairy free all the way!
And since discovering dairy free cheese, I’ve got a little bit excited by making variations of traditional cheese scones! You can check out all our cheese scone recipes here – include a healthy wholemeal scone alongside chilli, chive & tomato versions! Oooh and if that’s not enough then how about my Wholemeal Cheese & Onion Quick Bread, with all its beautiful Mediterranean flavours?
Serving Suggestions for Asparagus Cheese Scones
These particular scones are definitely, best eaten warm while the cheese is still melty. And definitely within a day or two at most, there is very little fat and sugar in them to keep them fresh. I like them stuffed with more dairy free cheese and caramelised red onion chutney or good old pickle.
For the dairy and/or meat eaters among you – a good old sharp mature cheddar and a pinch of mustard powder will work just as well in the recipe. And The Peas like them stuffed with ham or crispy bacon.
I am aware I have been away for quite a while so I’ve added a ramble below – but if you prefer you can click the button and jump straight to the recipe!
~ Jump to Recipe ~
Pin Asparagus & Cheese Scones for Later:
Recipe for Asparagus & Cheese Scones:
Asparagus & Cheese Scones
- 450 g Self Raising Flour
- 1/4 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Garlic or Onion Powder (optional)
- 80 g Baking Block or Dairy Free Margarine check for dairy
- 100 g Grated Vegan Cheese (Mozarella Sheese, Violife etc)
- 6 Asparagus Stalks (reserve the delicate tips for steaming)
- 260 ml Plant Based Milk (Koko, Oatly)
- Preheat the oven to 200C fan and lightly flour a baking tray.
- Prepare the ingredients. Chop the top 4 inches off the asparagus and reserve these beautiful delicate tips to steam or grill later. Slice the rest of the stalks into small circles and dust with a tsp of flour. Finely dice a small red onion.
- Into a large mixing bowl, weigh the flour before adding in the sea salt, black pepper and garlic powder if using. Give the dry ingredients a quick whisk - saves dragging the sieve out the back of the cupboard and gives a lighter scone!
- Add the dairy free margarine in small lumps or chunks to the flour and rub in with your fingertips or a pastry cutter. Stop just short of breadcrumbs.
- Stir in the asparagus slices, grated cheese and red onion using a fork.
- Make a well in the centre of the ingredients and pour in the dairy free milk while slow combining using the fork.
- When just combined, tip out onto a floured board. Gently shape into soft dough circle that is as tall as your round cutter. Cut out the scones and lay out on the baking trays.
- Sprinkle with extra cheese if you fancy & bake for 20-25minutes.
Meanwhile at The Bakery…
If you have been following my facebook or Insta stories, you will know that its been a pretty hard couple of weeks. My little Roxy car, after 13 years of being our ever reliable work-horse, finally broke down in spectacular fashion. A sudden & catastrophic loss of oil at speed on the motorway caused her engine to seize before I could safely stop & get more in.
Her original engine is now damaged beyond repair & we have decided that after so many miles and even more memories, she deserves to have more than a patch up before she drives again. It is the least I can do for all the adventures we’ve had and more importantly the life she gave me back. So for now, she is SORN in the garage. But we have found a specialist who will fit a guaranteed, reconditioned engine for about what her annual MOT costs. She does need more jobs doing but these we can do ourselves with little trouble, as long as we can move her.
Not everyone thinks we should keep her. Its just a car…. But how do you make someone understand she is important. The only thing that got me to come home on the days when the world was too dark and on a few others was my only home??
How would you feel losing the only stability you have ever had that noone else could take away at any moment.
I have always joked that me & my car would go together. And not ones for missing out on a party, my lungs decided to throw such a wobbly, they triggered warfare with my immune system. There is not one part of me not reacting in some way at the moment. I try very hard to be a positive person, but the final straw for me was getting blisters on my skin from the rain. Add to that the delightful side effects of a chemist full of medication and I am not in a good place at all.
This is obviously not helped by losing Roxy, no matter how temporarily it may be, as the first thing I’d usually do is take her for a drive to think.
So you will have to excuse the lack of new recipes & just bear with me for a while. My head is like a bowl of tangled noodles and no matter how hard my rock star of a hubby & I try & unwind them – the universe (& its friends) keep sticking a fork in the middle and twisting them back up.
Maybe one day I’ll write about the effect living with severe allergic asthma has on my mental health. But for now just know if you are struggling to find the light switch you’re not the only one. And that you will find it. Just be kind to yourself x