Asparagus & Cheese Scones
Dairy Free Asparagus & Cheese Scones with their delicate asparagus flavour and pretty little flecks of green chives are a beautiful variation on a vegan cheese scone. Delicious, fluffy, savoury scones, worthy of any luxury vegan afternoon tea. Use goats cheese (or dairy free alternative) for a sharper flavour or add finely diced red onion for extra colour!
Servings: 18 scones
Equipment
- Mixing Bowl
- Spatula
- Round Cutter (Smooth edged Metal ones are best)
- Measuring Jug
- Cheese Grater
- Sharp Knife
- Chopping Board
- Kitchen Scales
Ingredients
- 450 g Self Raising Flour
- 1/4 tsp Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp Garlic Granules (optional)
- 80 g Dairy Free Baking Block or Vegan Butter check for dairy
- 100 g Grated Vegan Cheese (Mozarella Sheese, Violife etc)
- 6 Asparagus Stems (reserve the delicate tips for steaming)
- 260 ml Dairy Free, Milk Alternative (Koko, Oatly)
Instructions
- 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.
Notes
I use a 3inch, round metal cutter - you get a much cleaner cut which in turn helps your scones reach their full height.
If you use a larger cutter, you will need to adjust the cooking time accordingly. The scones should be well risen and golden brown.