Cheddar Cheese and Chive Scones (Dairy Free)
Cheese and chive scones are flaky, buttery, and loaded with savory flavor. Enjoy them for breakfast or brunch, afternoon tea, a snack, or as a side for soups. This recipe is dairy free and can easily be made gluten free.
Ingredients
- 2 cups all purpose flour or GF if needed
- 1 tablespoon organic cane sugar or white granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ¼ teaspoon black pepper
- ½ cup frozen dairy free butter (or unsalted butter) grated
- ½ cup full fat canned coconut milk plus more for brushing on top
- 1 large egg
- 1 cup cheddar cheese shreds I like Miyoko's for dairy free
- ⅓ cup fresh minced chives
- flaky sea salt
Instructions
- Mix dry ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, garlic powder, onion powder, mustard powder, kosher salt, and black pepper.
- Add grated butter. Work it into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
- Mix wet ingredients. In a separate bowl, whisk together the coconut milk, egg, cheddar cheese shreds, and minced chives.
- Combine. Pour the wet mixture into the dry ingredients. Mix together to form a shaggy dough. Transfer the dough to a lightly floured surface and knead it until it forms a ball.
- Shape dough. Transfer the dough ball onto a baking sheet lined with parchment paper and shape it into an 8-inch disc either using your hands or a rolling pin. Cut the dough into 8 equal wedges using a bench scraper or sharp knife. Chill in the fridge while you preheat the oven to 400ºF/200ºC.
- Bake. Brush the tops with a little coconut milk and sprinkle with flaky sea salt. Bake until the edges are lightly golden brown, 15-20 minutes. Let cool on a wire rack.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.