The problem with baking is it often involves one ingredient or another that people can be allergic or intolerant to. A very common problem is gluten, but this recipe is perfect for those who like baked goods, but often struggle to find popular ‘treats’ that they can tolerate. These cheese and chive scones are suitable for those with gluten and dairy intolerance, so we hope you enjoy them.


Serves: 8 scones (if you want more, just multiply up the recipe and use 2 trays to bake)

Prep Time:   minutes

Cook Time:  minutes

Suitable for: GF, DF, NF, Vegan



  • 225g gluten free self-raising flour, sifted to remove clumps
  • 1½tsp gluten free baking powder
  • 50g dairy free spread
  • Large pinch salt
  • ½tsp English mustard powder
  • 125g free from coloured cheddar style cheese (or other strong hard cheese), grated
  • Egg replacement (equivalent to 1 medium free-range egg)
  • 2tbsp almond milk or coconut milk natural yogurt
  • 75ml oat milk
  • 2tbsp fresh chopped chives
  • 2 spring onions, very finely chopped
  • Salt and pepper to taste



  1. Preheat oven to 220°C. Put a baking tray into the oven to heat up.
  2. Put the flour, baking powder, salt and mustard powder into a food processor. Add small pieces of the dairy free spread into the mix. Blend until the mixture is a crumb like texture (remember that often vegan baked goods are crumbly) and tip into a large bowl. Stir in three quarters of the grated cheese and chives.
  3. Pour the yogurt and egg replacement into a measuring jug and then add the milk to make it up to 150ml. Whisk these ingredients together, then pour into the dry, leaving enough to be able to spread on top of the scones before popping into the oven (probably just over a tbsp). Pour this mixture into the dry mix, stir through the spring onions and carefully combine everything together into a ball.
  4. Flour your surface and then roll out the dough to around 2½cm/1inch thickness and using a cutter, cut out 5cm/2inch rounds. Place onto a lightly greased baking sheet. Brush the tops with the reserved egg mix and sprinkle with the remaining cheese.
  5. Bake in the oven for around 10 minutes (they make take a few minutes longer) until the tops are a light golden colour. Remove from the oven and serve whilst still
  6. Using the warm baking tray, put the sconeson and bake for 10 minutes (they may need a couple more minutes). They should be a lovely light golden colour on the top.
  7. Best served warm, split and filled with your choice of filling, such as more cheese, onion and chopped celery, pesto or another of your favourites.


Nutrition: 188 calories per scone


Written by Bev Walton, BSc Nutritional Science

I achieved a First-Class Honours degree in BSc Nutritional Science, Nutrition Sciences from the University of Reading and now have over 35 years experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for magazines and websites as well as ghostwriting for ebooks, Kindle and fully published books. I’m also a proud member of the Guild of Food writers.

Bev Walton | University of Reading BSc Nutritional Science, Nutrition Sciences

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