Lactose-free Cheese Scones


I love cheese scones! These are so simple to make, and taste a lot better than anything you can buy in the shops. I like big fluffy scones, so tend to make them as tall and round as I can before putting them in the oven, and normally only make about ten to twelve. I like them very simple, with just a spread of dairy free butter on top, but you could try adding any chutney you like.



  • 500g self-raising flour
  • 2 tsp baking powder
  • 150g dairy-free butter
  • 150g lactose-free cheddar cheese
  • 300ml soya milk
  • Pinch of salt

Makes  ~10-12 large or  ~16 small scones.



  1. Pre-heat the oven to Gas Mark 6/ 200oC/400oF.
  2. Line two baking trays with parchment.
  3. Sieve the flour, baking powder and salt into a large bowl.
  4. Break the butter into small pieces, and add to the flour.
  5. Rub the butter into the flour using the tips of your fingers, until the mixture looks like fine breadcrumbs.
  6. Grate the cheese (and try and resist eating it!). Place about a tablespoon of the cheese to one side, and place the rest in the bowl.
  7. Mix in the cheese with your hands.
  8. Make a well in the middle of the mixture, and add the soya milk – you may not need it all, so add it gradually until the mixture forms into dough.
  9. Lightly dust the surface with flour, and turn the dough out onto it.
  10. Using a rolling pin gently roll the mixture in a circle, with a thickness of about 2.5 inches.
  11. Using a scone cutter, cut out rings of the mixture and place on the baking trays.
  12. Using a pastry brush, brush 2 tbsp soya milk over the top of each scone, and sprinkle a little of the left over cheese on top.
  13. Place in the oven for 15 minutes until well risen and golden.
  14. Remove and allow to cool.
  15. I like to eat them while they’re still warm, and with a good spread of the butter!

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