scones

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Vegan Ham and Cheddar Scones

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vegan ham and cheese scones

Scone, or biscuit? I guess it depends on where you live!

But here in the United States this is a scone. Denser than a biscuit (not to be confused with a biscuit that we call a cookie) but still buttery and delicious.

I typically bake sweet scones but recently came across a non vegan recipe for some savory ham and cheese scones, and could not wait to create a vegan version.

My vegan ham recipe is one of my families favorite seitan recipes I make, so I knew the next time I baked up a super easy vegan ham, I needed to save some of it for these scones! This ham is SO easy. Seriously! Even if you have never made seitan once in your life, this recipes is so super easy. I works well for deli slices, or sliced thick for ham steaks, or cubed up for salads, or diced finely for recipes like these vegan ham and cheese scones!

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You can use store bought cheddar shreds or make homemade. Homemade vegan cheese is actually easier to make than you may think and I have around 40 cheese recipes on the site to choose from. You could make a spicy cheddar, a smoky cheddar or even a spredable pimento cheddar for this recipe. All would be delicious. Or you can just buy whatever brand of premade vegan cheddar you like. My favorite brand is Follow Your Heart. It seems to melt the best out of any I have tried.

So combine that delicious vegan ham and vegan cheddar into a savory, buttery, scone, slathered in spicy and sweet pepper jelly, and oh my gosh y’all!! I will be making these things ALL THE TIME!!

They mix up quickly and bake in about half and hour making them perfect for a weekend breakfast or brunch or even for weekday meal prep as an easy grab and go morning bite!

And really no matter what call these, scones, biscuits, some other name I have yet to hear, just make them. Who cares what you call them. I bet we can all agree on calling them flipping delicious!

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INGREDIENTS :

  • 2 cups of all purpose flour

  • 8 tablespoons vegan butter

  • 1/4 cup nutritional yeast

  • 1 teaspoon liquid smoke (optional)

  • 1 cup vegan sour cream

  • 1 starch egg (1 tablespoon corn or tapioca starch with 3 tablespoons water)

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 and 3/4 cups finely diced vegan ham

  • 1 and 1/2 cups vegan cheddar shreds

TOPPING:

  • 1 tablespoon softened vegan butter

  • 2 teaspoons maple syrup

  • 1/4 cup vegan cheddar shreds

  • dried parsly

INSTRUCTIONS:

Preheat oven to 400 degrees

  1. In a medium bowl, combine 1/4 cup of nutritional yeast flour, baking soda, baking powder, garlic, and salt. Mix well.

  2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the diced vegan ham and vegan cheddar shreds.

  3. Mix the starch and 3 tablespoons of water together and let sit for a minute.

  4. In a small bowl whisk the sour cream, liquid smoke, and starch egg.

  5. Add sour cream mixture to the dry mixture, and stir until combined. Knead until the dough comes together. I used Tofuti brand sour cream which is super thick. I you use a brand that is thinner it may change the consistency of the dough. If you dough seems to be on the wetter side then add a few more tablespoons of flour.

  6. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles. Place scones onto a parchment paper lined baking sheet. Mix the softened butter and maple syrup together, and brush the tops of the scones with the mixture. Sprinkle with the 1/4 cup fo cheddar shreds and some dried parsley for color.

  7. Bake for about 30 minutes or until the scones are cooked through. Bake times will vary depending on your oven.

  8. Allow scones to cool a bit before serving.. Serve as is or with some pepper jelly or apricot jam.

  9. Store in an airtight container at room temperature.

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Vegan Pineapple Coconut Scones

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I love baking scones.

For starters they are super easy to make, and bake up pretty quickly, making them a solid choice for a quick but tasty breakfast.

I also love that depending on my mood they can be sweet or savory. But even a sweet scone is not that sweet and I appreciate that, especially bright and early for a quick breakfast.

Normally we make a vegan scone with cranberries, chocolate, or blueberries, but recently I wanted something different, and a little more summer tropical themed.

So I opted for pineapple and coconut with a little cruch from some walnuts.

We were seeing off some friends for their 3 week summer vacation and I made them breakfast that morning. I I figured they would be honest with me about the new vegan scone flavor, and the empty plate spoke volumes.

These vegan scones perfect. The perfect texture, the perfect sweetness, with the perfect crunch, and a perfect pineapplely glaze.

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If you are reading this and are English and are asking yourself what in the world have I made, and claimed as a scone…this is an American scone. I believe our biscuits are what you call a scone and our cookies are what you call a biscuit. It becomes all very confusing when putting a recipe out on the internet and remembering people form everywhere will see it and read it and most definitely question it.

I think our scones are a bit. “busy” and are normally not topped with anything, cream, butter, jam, and most often just eaten on their own as they are full of this and that, and normally have a glaze on them.

So my apologies to all English readers who can not get behind the American scone. I personally just love all bread type foods, no matter what you call them, just get them in face, ASAP.

So in conclusion, iIf there was ever a scone that screamed SUMMER TIME, this is it. So go make yourself a batch, and call it whatever you like!I just hope most importantly, you enjoy it!

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INGREDIENTS:

  • 2 cups of all purpose flour

  • 8 tablespoons vegan butter

  • 1/3 cup sugar plus 1 teaspoon

  • 1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt

  • 1 flax egg or starch egg ( 1 tablespoon flax mill or starch + 3 tablespoons water whisked together)

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup crushed pineapple, from the can

  • 1/4 cup shredded coconut

  • 1/4 cup chopped walnuts, pecans or almonds

Optional Icing:

  • 1/3 cup powdered sugar

  • 1 tablespoon Pineapple juice from the can of crushed pineapple

  • extra coconut for spinkling

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Instructions:

Preheat oven to 400 degrees

  1. In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.

  2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the pineapple, coconut, and nuts.

  3. In a small bowl whisk the yogurt and flax egg.

  4. Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. This dough seemed a little wetter than my normal scone dough so I need to flour my hands well to form it.

  5. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Cut the disc into 8 equal triangles.Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.

  6. Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and pineapple juice and drizzle over the tops of the scones. Sprinkle with extra coconut.

  7. Store in an airtight container at room temperature.

yields 8 scones 

If you like this recipe, then try these:

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Classic Vegan Cranberry Scone

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I love to bake, but my 12 year old daughter love to bake more. One of our favorite things to do together is veganize our favorite old treats.

These scones are super simple to whip up. So simple that our daughter did the baking on these beauties.

We mixed in dried cranberries but you could mix in any dry fruit, nut, or even chocolate chips. You could also leave out fruit or nuts and add some almond or vanilla extract for a simple yet still delicious vegan scone.

If a 12 year old can bake up a perfect batch of these cranberry scones, so can you!

Ingredients:

  • 2 cups of all purpose flour

  • 8 tablespoons vegan butter

  • 1/3 cup sugar plus 1 teaspoon

  • 1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt

  • 1 flax egg

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup dried cranberries

Optional Icing:

  • 1/3 cup powdered sugar

  • 1 tablespoon diary free milk

  • 1/8 teaspoon vanilla extract

Instructions:

Preheat oven to 400 degrees

  1. In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.

  2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the cranberries to the mix.

  3. In a small bowl whisk the yogurt and flax egg.

  4. Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. It will seem dry and crumbly at first, but it will come together as you keep kneading.

  5. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Sprinkle 1 teaspoon of sugar on the dough, then cut the circle into 8 triangles.

  6. Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.

  7. Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and milk and drizzle over the tops of the scones.

  8. Store in an airtight container at room temperature.

yields 8 scones