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Recipe  •  8 February 2024


Macadamia Feta and Herb Scones (Biscuits)

You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones.

Is there a difference between an American biscuit and a British scone? A southern biscuit has more butter and acidity from buttermilk, making them flakier and fluffier, while scones rely on richer ingredients, like cream and eggs, to get a sturdy yet crumbly texture.

Given that I am vegan, so do not use any dairy or eggs, this recipe is a cross between a biscuit and a scone. Call it as you please!

I’ve used my Macadamia Feta (page 343) in this recipe to add a delicious creamy flavour and wonderful softness to the scones. The feta brings the slight acidity you would get from buttermilk and works with the soy milk as an egg replacer. I love to add a few different herbs for their flavour, aroma, and appearance. These scones are best served warm or lightly toasted with some extra feta, sliced pickled onions, herbs, and arugula, or simply with some vegan butter.

Makes: 8 to 10 scones



  • 110g (½ cup) cold vegan butter 400g (2½ cups) all-purpose flour
  • 40g (2 tablespoons + 2¼ teaspoons) baking powder 50g (1/3 cup) stone-ground whole-grain spelt flour 25g (½ cup) nutritional yeast
  • 5g (1 teaspoon) fine sea salt
  • 5g (½ teaspoon) cracked black pepper 250g (1 cup) unsweetened soy milk
  • 200g (1¾ cups) Macadamia Feta (page 343), cut into ¼-inch (5mm) cubes
  • 50g (2/3 cup) finely chopped fresh herbs (such as dill, parsley, and chives)


  • 20g (1 tablespoon + 2 teaspoons) unsweetened soy milk
  • 5g (1 teaspoon) pure maple syrup
  • 5g (½ teaspoon) olive oil


Make the scones

  1. Cut the butter into ¼-inch (5mm) cubes and freeze until needed.
  2. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  3. Sift together the all-purpose flour and baking powder into a large bowl. Add the spelt flour, nutritional yeast, salt, and pepper and whisk everything together.
  4. Add the frozen butter. Using your fingertips, rub the butter into the flour until the mixture looks like bread- crumbs. Add the soy milk, macadamia feta, and chopped herbs. Using one hand while the other hand holds the bowl still, gently incorporate everything together just until a soft dough forms and no dry patches remain. Do not overmix.
  5. Lightly flour the work surface and the dough. Roll out the dough into a rectangle ¾ to 1 inch (2 to 2.5cm) thick. Using a large chef’s knife, cut the dough crosswise into 4 rectangles, then cut each rectangle diagonally to make 8 equal-size triangles. Arrange them upside down on the lined baking sheet, leaving a little space between them to allow for growth and even baking. (The side that was on the work surface becomes the top, which helps with the rise and a nicer finished appearance.)

Glaze and bake

  1. In a small bowl, stir together the soy milk, maple syrup, and olive oil. Using a pastry brush, lightly brush the tops of the scones a couple of times.
  2. Bake until the tops are golden brown, 15 to 17 minutes. Transfer the scones to a cooling rack to cool for at least 10 minutes before serving.
  3. Store in an airtight container in the fridge for up to 3 days. Lightly toast before serving.

Feature Title



Vegan chef and artisan bread-maker Ed Tatton shares techniques and 100 recipes for making naturally leavened sourdough loaves, small breads, and earth-friendly small baked goods.
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