Vegan Cheese Scones

Are you looking for a vegan-friendly recipe to add something special to your weekend? To take on a vegan picnic or a quick vegan snack for your toddler then look no further than this scrumptious vegan cheese scones! These scones aren’t the traditional, they are mini bites and are 100% plant based, really easy and quick to make.

With just a few simple steps, you’ll be able to whip up some comforting home bakes in almost no time at all.

What you’ll need

  • 250g self-raising flour
  • 1/2 teaspoon salt
  • 60g vegan butter, chilled
  • 120ml unsweetened plant-based milk (such as almond or soy, make sure it is fortified with calcium & iodine)
  • 120g vegan cheese, grated (look for brands fortified with calcium & iodine)
Ingredients for vegan cheese scones on a chopping board

How to make these vegan cheese scones

Sift Flour and salt

Sifting flour for Vegan Cheese Scone recipe

Add in plant based butter cut into cubes – remember to keep it chilled.

Flour mix for vegan cheese scones with chopped squares of butter

Rub the butter into the flour gently until it resembles breadcrumbs – make sure that your hands aren’t too warm as this will affect the dough.

Scone mix in bowl looks like breadcrumbs

Add in grated cheese and mix well

Adding grated plant based cheese to scone mix

Slowly add plant based milk

Adding plant based milk to vegan cheese scones

Bring the dough together

Vegan scones dough ball

Roll out the dough – be careful not to handle it too much

Vegan cheese scone dough rolled out on a floured surface

Cut out the Vegan Cheese scones. Once the dough is rolled out and used, ball it together and re roll once more.

Cutting out scone shapes from rolled dough

Place on lined baking sheet, brush with a little plant based milk and bake for 12-15 minutes in the centre of the oven

Brushing milk on vegan cheese scones before baking

Remove from oven and cook on a wire rack for 15 minutes before serving

Vegan Cheese Scones cooling on a wire rack

Adding in some variation

Herb and Garlic Scones:

Add 1 tablespoon of chopped fresh herbs, such as rosemary or thyme and 2 cloves of minced garlic or 1tsp of garlic puree to the dough for a fragrant twist.

Sun-Dried Tomato and Olive Scones: Stir in 25g chopped sun-dried tomatoes and 25g sliced black olives for a Mediterranean-inspired flavour.

Jalapeño and Cheddar Scones:

Add 1-2 finely chopped jalapeños for a spicy kick – watch as these may be too spicy for younger members of the family.

Enjoy experimenting with these variations!


Q: Can I use gluten-free flour for this recipe?

A: Yes, you can use a gluten-free all-purpose flour blend as a substitute. However, the texture of the scones may vary slightly and can be a little dense.

Q: Can I freeze the scones?

A: Yes, these scones freeze well. After baking and cooling them completely, store them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature and reheat in the oven before serving. I’d suggest 5-10 minutes at 180°C (350°F) for about 5-10 minutes until warmed through.

Q: Can I substitute the self-raising flour with whole wheat flour?

A: Yes, you can substitute up to half of the self-raising flour with whole wheat flour for a healthier option. Keep in mind that the texture may be slightly denser. I wouldn’t advise to substitute more than half of the flour as it will be too dense.

Q: Are these suitable for my baby from 6 months?

A: These vegan cheese scones are a great weaning recipe for a dairy free snack or if your baby is vegan or plant based. I would advise that they are best given from around 8 months. They are however a great snack when vegan breastfeeding

How to store

Store the vegan cheese scone bites in an airtight container at room temperature for up to 3 days. If you live in a hot and humid climate, it’s best to store them in the refrigerator to maintain freshness.

Freezing Instructions

If you want to enjoy the scones later or make a larger batch, you can definitely freeze them! My top tips.

  1. Allow them to cool completely after baking.
  2. Place them in a freezer-safe container or freezer bag. I’d always advise to wrap them individually as this will keep them fresher – you can use baking paper to separate them and prevent them for sticking together.
  3. Label the container or bag with the date you put them in the freezer so you know that they are safe to eat.

What to serve with

What to serve with

Vegan Cream Cheese

Spread a dollop of vegan cream cheese on each scone for a creamy and tangy accompaniment. Check this is also fortified with calcium. You can also sprinkle with fresh chives or a drizzle of maple syrup for that sweet treat.

Chutney, Jam or even Marmalade

Serve your scones with a variety of vegan-friendly chutneys or jams. Options like tomato chutney, mango chutney, strawberry jam or my favourite – marmalade which can add a delightful sweet or tangy element to your savoury scones.

Vegan Butter or Margarine

Classic and simple, spreading vegan butter or olive based margarine on your scones provides a rich and smooth taste. Look for dairy-free options made from plant based oils

Hummus or Dip

Add a savory twist by serving your scones with your favourite vegan hummus or dip. Choices like roasted red pepper hummus, spinach and artichoke dip, or roasted garlic dip can complement the flavours of the scones.

Fresh fruit

Create a light and refreshing treat by serving your scones with fresh fruits such as berries, sliced peaches, or melon. The sweetness of the fruits can nicely contrast with the scone’s savoury taste.

Vegan Soup

For a heartier meal, pair your scones with a warm bowl of vegan soup. Opt for classics like tomato soup, butternut squash soup, or lentil soup for a satisfying combination.

Vegan Salad

Serve your scones with a side salad for a balanced and nutritious meal. Choose a mix of fresh greens, vegetables, and your preferred vegan dressing for a light and wholesome option.

These scones are so versatile and are a great option for a light bite, snack or to go with a meal for the whole family.

Top Tips when making Vegan Cheese Scones

  • Chilled vegan butter is essential for achieving a flaky texture in the scones. Keep it in the refrigerator until ready to use. Two of my favourites are Flora Plant Butter or Stork Baking Block.
  • I use unsweetened soya milk in my scones as it gives a subtle flavour without being too sweet. As these scones are savoury, check the back of your plant based milk to see if it has added sugar, I’d avoid these ones.
  • When grating vegan cheese, it’s helpful to freeze it for a few minutes to make it easier to handle and prevent clumping.
  • Make sure that the plant based cheese and milk you use are fortfied with calcium and iodine.
  • If you can’t find vegan cheese fortified with calcium, you can add a tablespoon of nutritional yeast to boost the cheesy flavour and provide some extra nutrients.

Some of my favourite vegan cheese are;

  • Violife
  • Sheese
  • Applewood

Fluffy and savory, these vegan cheese scone bites are a great addition to vegan family meals. They are a plant based food that is a great dairy free snack option for vegan or plant based toddlers and also for those with milk allergy.

Check out my Vegan Picnic round up for more options to go with your scones.

Vegan Cheese Scones

Vegan Cheese Scones – mini bites

These scones are
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Course: Dessert
Cuisine: British
Keyword: Plant based recipe, Scones, Vegan cheese scones, Vegan recipe, Vegan Scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 mini scones
Calories: 53kcal
Author: Hannah Whittaker RD, PGDip


  • 1 Baking Tray
  • 1 Mixing Bowl
  • 1 Pastry Cutter Scones shape
  • 1 Spatula
  • 1 Butter knife


  • 250 g Self-raising Flour
  • 50 g Plant Based Unsalted Butter I like Flora Plant Based
  • 125 g Vegan Cheese Make sure that it is fortified with Calcium & Iodine
  • ½ tsps Salt
  • 75 mls Plant based milk Make sure it's fortified with calcium & iodine – i prefer unsweetened soya as this is a savoury dish


Calories: 53kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 28mg | Potassium: 12mg | Fiber: 1g | Sugar: 0.2g | Calcium: 5mg | Iron: 0.2mg

Hannah Whittaker Dietitian Bump2baby Nutrition
Expert Pregnancy & Paediatric Dietitian at | | Website | + posts

Hannah is an Expert Registered Dietitian specialising in Vegan Family Nutrition and Cows Milk Protein Allergy. 

She is a respected figure in the field of nutrition and a captivating speaker and sought after media spokesperson being featured in esteemed publications including the Sunday Times, Independent and Huffington Post.


  • Registered Dietitian
  • First Class Degree in Nutrition


  • Over 15 years experience working in the field of nutrition
  • Respected Media Spokesperson both in the UK & USA; quoted online, TV and in local and international news
  • Writer & Researcher, supporting the BDA and PEN Nutrition



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