Sun-dried Tomato and Olive Vegan Cheese Scones Recipe

Super easy and delicious savory cheese scones filled with sun-dried tomato and olive pieces. Perfect for eating warm smothered in vegan butter!

This recipe makes a dozen large vegan sun-dried tomato and olive vegan cheese scones. They're deliciously fluffy on the inside, crisp on top and make the perfect savory snack. They're best served slightly warm with vegan butter.

These scones are best stored in and airtight container for around five days or they can be frozen for longer. They're a perfect savory alternative for a Valentine's Day bake and are great for yummy snack, brunch or afternoon teas.

Makes 12 scones

Scone ingredients;                    

840g plain flour

15g baking soda

15g baking powder

2tsp mixed or Italian herbs + a little extra for topping

1tsp paprika (plain or smoked)

200g vegan butter

150g grated vegan cheese + a little extra for topping

100g chopped sundried tomatoes

80g chopped olives

400g soya milk

You will also need; a mixing bowl, baking tray, baking paper, medium - large sized heart shaped cutter, pastry brush

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How to make your scones;

1. Preheat your oven to 180c and line your baking tray with baking paper

2. Begin by adding the flour, baking soda, baking powder and herbs into your mixing bowl

3. Then add your vegan butter and use your fingertips to rub the butter into the dry ingredients until it forms a small breadcrumb consistency

4. Add the sun-dried tomatoes, olives and vegan cheese and roughly mix through

5. Add around 3/4 of the soya milk and use your hands to begin to bring the dough together

6. The vegan butter you use will determine how much milk you need, as some are much wetter than others. The dough should feel soft and pliable. If the dough feels too dry, add more milk a little at a time until your have a large, squishy ball of dough

7. Lightly flour your worktop and use your hands to flatten the dough into a large rectangle around 2-3cm thick

8. Use your cutter to cut out shapes from the dough and place them on the baking paper lined tray

9. Squash any remaining dough back together and continue cutting out the shapes until all the dough is used

10. Use the pastry brush and any leftover milk to lightly coat the top of each scone. Sprinkle on top the extra vegan cheese and herbs

11. Baked for around 15-20 minutes until golden on top. If you turn over a scone and tap the base it should sound hollow

12. Once baked they're ready to eat and enjoy!

Tips & Tricks!

• I used jarred sun-dried tomatoes and olives from Aldi, but any will work. I also used Aldi's ready grated vegan cheese

• These are my heart shaped cookie cutters; https://amzn.to/3LTlq2L

• You can of course use any shaped cutter for these and they'll still taste just as delicious!

• This is the link to my mixing bowl; https://amzn.to/489iB6s