Print Recipe
5 from 2 votes

Cheese & Tomato Scones (Dairyfree, Eggfree Soyfree)

Cheese & Tomato Scones are packed full of fresh herbs, smoky chilli flakes and a striking Autumnal orange colour.  They are great for dunking in soup as these days turn cold but are definitely best eaten warm so the cheese is still oozy! Use whichever cheese you like, dairyfree or otherwise, they all work just as well!
Prep Time10 mins
Cook Time35 mins
Cooking for Small Scones20 mins
Total Time45 mins
Course: Scones
Cuisine: British
Keyword: Easy Dairyfree, eggfree, soyfree, Tomato Cheese Scones, Vegan Baking, Vegan Cheese
Servings: 5 Giant Scones
Author: Midge @ Peachicks' Bakery

Ingredients

  • 225 g Self Raising Flour
  • 25 g Baking Block Margarine Coconut Oil
  • 50 g Grated Dairyfree Mozarella (Violife, Supermarket Own)
  • 1 tbsp Choppped Fresh Herbs
  • pinch Dried Smoked Chilli Flakes or paprika powder
  • pinch Salt & Ground Black Pepper

Wet Ingredients

  • 100 ml Rustic Passata
  • 50 ml Dairyfree Milk or Water
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp English or Wholegrain Mustard check for egg ingredients
  • 1 tbsp Olive Oil
  • 1-2 tbsp Water (if needed)

Instructions

  • Preheat the oven to 200C Fan and lightly flour a baking sheet.
  • Into a large mixing bowl, weigh out the self raising flour and diced baking block.  Using your fingers or pastry cutter, rub together the flour and fat to make crumbs.  
  • Season the flour mixture with the smoked chilli flakes, salt, pepper and herbs. Weigh in the grated cheese and then stir gently to combine.
  • In a measuring jug, pour the passata, vinegar, mustard and dairyfree milk.  Stir together until the mustard has mixed in.
  • Make a well in the centre of the dry ingredients and pour in while stirring with a knife.  You may need to add another tablespoon of water. 
    Mix until just combined, the dough should be fairly soft, and tip out onto a floured work surface.
  • With floured hands gently shape into a round a few inches thick.  Take a cutter, dip in flour and push straight down into the dough.
  • Arrange onto the baking sheet and cook for 25minutes.

Notes

You can brush with milk & sprinkle over some cheese before baking but beware you will get a darker colour but the flavour (OMG!) or leave it off and have a beautiful bright orange colour.