Flaky, buttery layers with vegan cheddar cheese and garlic chives. These Vegan Cheddar Chive Scones are perfect for brunch, dinner, and everything in between.
It’s no secret, we love scones. You get the same great flaky layers while keeping the recipe completely vegan. Layered with vegan butter to get that signature scone texture and packed with vegan cheddar cheese and sliced garlic chives – this quick and easy pastry is next level delicious. They come together in no time and with few ingredients, making these perfect for a last minute addition to dinner or brunch.
Why you’ll love this recipe:
- Buttery, flaky, and completely vegan!
- Comes together in under 30 minutes.
- Loaded with vegan cheese and chives.
Top tips for making Vegan Cheddar Chive Scones:
- Keep it cold. The key to flaky layers is cold vegan butter. This dough, like pie dough, should still have small chunks of butter throughout it. Those layers of butter are what will steam up and cause the perfectly flaky layers you cannot get enough of.
- Don’t over mix the dough. Scones should be tender and flaky, if you overwork the dough too much it will become chewy and not very enjoyable. For the perfect scones all you need to do is fold and mix until there is no more dry flour. Then fold into quarters ones last time to create yummy butter-y layers.
- Handle minimally. The warmth from your hands is enough to melt the butter. So while you need to handle this dough a little bit, be very careful not to handle it too much or you will lose all those delicious layers.
- Freeze before baking. For the best results and the least amount of butter lost in the baking process, we like the freeze our scones before we bake them. This keeps the butter from melting before it can create the layers creating a flakier, taller scone.
- Soy Milk – We use soy milk in this recipe as it does not change the flavour and reacts with the apple cider vinegar as a buttermilk substitute. You can use another non-dairy milk, but would recommend soy milk at the top choice.
- Vegan Butter – We use Becel Plant Based Sticks as we have consistent results. We have also had good results with Earth Island Vegan Butter.
- All-Purpose Flour – We use the No Name Unbleached All-Purpose Flour in all of our recipes. Not all flours are created equal, but you should not have an issue with any all-purpose flour.
- Vegan Cheddar Shreds – Available at most major grocery stores. We have used Daiya Cheddar Shreds, Daiya Cheddar Block, and Violife Cheddar to successfully cheesy results.
- Garlic Chives – We use garlic chives, which you can find at Asian grocery stores, but chives work as well! It all comes down to taste preference.
Can you freeze scones?
Yes! You can freeze them before you bake them. We like to make a big batch and freeze them in an air-tight container once they’ve been cut into wedges. Then you can bake from frozen according to the instructions below.
Other vegan scones recipes you’ll love:
- Vegan Fruitcake Scones
- Vegan Cinnamon Roll Scones
- Vegan Birthday Cake Scones
- Miso Tahini Scones
- Vegan Lemon Raspberry Scones
How to make Vegan Cheddar Chive Scones:
Vegan Cheddar Chive Scones
- 240 mL (1 cup) soy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flaxseed
- 360 g (3 cups) all-purpose flour
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda
- pinch kosher salt
- 170 g (¾ cup) cold vegan butter, cubed
- 30 mL (2 tbsp) maple syrup
- 1½ cups vegan cheddar shreds
- ½ cup garlic chives, chopped
- Combine soy milk, apple cider vinegar, and ground flaxseed in a bowl. Set in the fridge to rest until needed.
- Mix together all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Add cubed vegan butter, then cut into the dry ingredients using a pastry blender until the butter is pea sized. You still want chunks of butter as that’s how you achieve flaky scones. You could also use two butter knives or your hands if you don’t have a pastry blender.
- Pour the soy milk mixture into flour/dry ingredients, along with maple syrup. Fold with a baking spatula until all the flour is incorporated. Careful not to overmix as you can make the scones too tough.
- Add the cheddar shreds and garlic chives to the scone dough and gently fold until evenly distributed. You may need to use your hands for this step, but be careful not to melt the butter with your body heat. If the dough is feeling warm or the butter seems to be melting, place in the fridge for 10 minutes before continuing.
- Turn the dough out onto a lightly floured surface and press into a disk about 1/2” thick, then fold in half and in half again. Press into a disk about 1” thick and using a sharp knife slice into 8 wedges.
- Place the wedges onto a lined baking sheet and place in the freezer to rest.
- Preheat the oven to o 400°F.
- Once the oven has reached the desired temperature place the scones into the oven straight from the freezer. Bake for about 20 minutes or until golden brown.
- Once baked, allow scones to cool completely on the baking sheet.
- These are best enjoyed the day or up to 2 days later when stored in an air-tight container.