Preheat oven to 220c
Line a baking tray with greaseproof paper, or lightly grease a non-stick sheet.
Sift the dry ingredients into a large bowl.
Using a gentle rubbing motion between your fingertips, rub the margarine into the flour until you have a sandy texture. Work quickly and lightly so as not to melt the margarine.
Stir in the cheese and chives very gently.
In a jug, mix together the yogurt, mustard and milk.
Pour this into your dry mixture, and using a knife, cut into the mixture until it starts to form a crumbly dough.
If you find your dough is still very crumbly and will not come together, add a little cold water, a half teaspoon at a time.
Once the dough starts to form, turn out onto a floured surface.
Roll it gently into a round, about an inch deep.
Cut out rounds using a pastry cutter or even, as my grandma used to use, a glass! You may need to push the dough together to get 6 scones out of the mixture.
Place on your prepared baking sheet and brush with some soy milk. Sprinkle with a little grated cheese.
Bake for 15 minutes until risen and lightly golden.
Remove from the oven and enjoy warm and spread with some vegan butter!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
How to Make Easy Vegan Cheeze Scones
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.