Dairy-free cheese and chive scones recipe

96 ratingsRate
  • Serves 8
  • 30 mins
  • 215 calories / serving
  • Freezable
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Preheat the oven to 220C 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.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

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  • 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
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  • Calories
    215
    11%
  • Sugar
    0.3g
    <1%
  • Fat
    11g
    16%
  • Saturates
    4.5g
    23%
  • Salt
    0.6g
    10%
of an adult's Reference Intake daily amount.
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