Eggless Tomato Cheddar Scones is a savory recipe made with cheese, tomatoes, and spices. This light and fluffy scones recipe is simple to make.

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What are Cheddar Scones
Scone is a baked dish that's normally sweet. Historically scones were round and flat which are then cut into triangular sections for serving. Most Scones are also not eggless. I have had scones at coffee shops and bakeries but never made them at home.
I was drawn towards this Tomato Cheddar Scones recipe because it was savory and it sounded delicious. If you know me, you know that I prefer savory food over sweets. Similar but better than a cheddar biscuit, these tender eggless savory scones have the perfect color, solid-crisp texture, with excellent bursts of flavor! They're just too good!
Why make this
- Fluffy savory scones recipe
- It's an eggless baking recipe
- Made with basic pantry ingredients
- Easy to make without buttermilk
- Can be made in 30 minutes
- It's light and fluffy and flavorful
Ingredients needed 🧾
Egg substitute - Normally, scones contain eggs. But since I am a vegetarian, I wanted to make these scones eggless. I have used Aquafaba as an egg substitute.
3 tablespoons of Aquafaba is equal to 1 egg. Some other ways to make these scones eggless are to use flax egg, apple cider vinegar, or pumpkin puree.
Tomatoes - For this savory scone recipe, I have used a can of Tuttorosso® Petite Diced Tomatoes.
Spices - garlic powder and dry mustard are the two spices that you need for this fluffy scones recipe.
Flour - Regular all-purpose flour is what I have used. This did not contain any baking powder.
Other baking essentials - Heavy cream, butter, and baking powder along with salt and sugar.
Cheese - Use the shredded extra-sharp cheddar cheese (finely shredded) variety here to get that sharp cheddar flavor.
How to make it 🔪
Preheat the oven to 400º F with the rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
- Empty a chickpeas can and preserve the liquid. This is Aquafaba.
- To a small bowl, add heavy cream.
- Add Aquafaba to it.
- Whisk until fully combined. Keep it aside for now.
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- To another large bowl add the all-purpose flour.
- Add the sugar, baking powder, salt, garlic powder, and dry mustard, stir to combine.
- Add the cold butter and using your fingers or a pastry cutter, cut and rub the butter into the dry mix until it's like coarse sand.
- Add the shredded cheese.
- Drain and rinse a can of Tuttorosso® Petite Diced Tomatoes. Add them to the bowl with the flour.
- Now add the aquafaba+cream mixture.
- Stir until the dough just comes together. You don't need to knead it. Just ensure there is no dry flour left. Chef Tip - Dump the dough onto a lightly floured surface and gently knead the dough by folding the dough over itself about 8-10 times. Add some flour if its sticky. Divide the dough in half and form each half into a 5 inch circle. Don't press it down hard. Cut each circle into 4 or 6 wedges. You can also shape them as discs. You can also use a scone cutter.
- Transfer each wedge onto the lined baking sheet leaving about ½ inch between each triangle. Brush the scones with cream before baking them. Bake for 25-30 minutes until the tops are golden brown.
Serving suggestions 🍽
Transfer to a cooling rack, while the scones are warm brush the tops with additional melted butter. These scones are buttery, flakey, and completely addictive.
Serve the scones warm or at room temperature. These eggless scones are perfectly paired with breakfast casseroles or breakfast gravy along with tea or coffee.
There are many ways to enjoy these Tomato Cheddar Cheese Scones. They make for a delicious, savory side or a yummy snack. They are scrumptious by themselves as well!
It's nice to make a batch and have it on hand for quick on-the-go breakfasts. Bring them for Potlucks, Picnics, serve them at brunch, date nights, parties, or get-togethers.
What to serve with savory scones
Similar to biscuits, Tomato Cheddar Savory Scones are also mildly flavored. So you can easily pair them up with a spicy vegetarian gravy or stew.
I would recommend Chickpea Stew, Chana Masala, Lasooni Palak, Chana Palak, Aloo Matar, Kovalam Matar, or Rajma Masala to be served with it.
If in season, you can also serve it with Butternut Squash Chickpea Curry. In fact, I would also love to serve it with Pav Bhaji or Matki Misal if water rolls are not available.
Chili is also a very popular choice to serve with these savory scones. You can pair it with Italian Chili, Black Eyed Peas Chili, or even Yellow Peas Chili.
Even something like Aloo Bharta (Mashed Potatoes) or Mushroom Masala will go well with it. If you want to pair it with a soup, then try Minestrone Soup or Lentil Shorba.
Sometimes you can also serve it with a bowl of sauteed mixed greens, or also some spicy chutney or Thecha Butter if you want to go Indian!
I feel, even a delicious Teff Cutlet or Grilled Tofu would go well with it. In fact, you can also use them as mini buns for veggie burgers. Get creative!
Top recipe tips 💭
To add more flavors to this fluffy savory cheese scones recipe, add jalapenos, green onions, chives, or other herbs to the dough. Shape them any way you want. You can either cut them in wedges, discs or use a scone cutter to shape these cheese scones.
Recipe FAQs 📖
In this fluffy savory scones recipe, I have used Aquafaba (the liquid in the chickpeas can) as an egg substitute.
3 tablespoons of Aquafaba is equal to 1 egg. Some other egg substitutes you can try in this recipe are flax egg, apple cider vinegar, or pumpkin puree.
Always ensure the butter is cold, straight out of the fridge. Cut into smaller cubes and add to the flour.
Work with your fingertips and thumbs to take small amounts of the mixture and rub them together.
Use just your fingertips - keep your hands out of the mixture to prevent it from warming and softening the butter. Keep rubbing in until the mixture looks like breadcrumbs.
Shake the bowl gently to bring any lumps to the surface. Keep rubbing in until it’s all done. If the butter does get too warm, put the bowl in the fridge for 10 minutes.
When you dump the dough onto a lightly floured surface and it's still sticky, gradually add flour and keep kneading the dough with dusted hands.
Keep in mind that the texture of scone dough should be a little wet and sticky as this texture will help produce the lightest, fluffiest texture once baked.
Also, do not knead the dough too much. Knead only till everything comes together and then stop, or you will lose those air pockets.
Store these eggless cheese scones in a container, covered. If you leave them open, they will become dry and stale.
Before putting them into the container, place a paper towel underneath to absorb the moisture. Also, cover the scones with a paper towel and then put the lid on.
Storing them in the fridge may make them mushy. Instead, just leave the container on the counter or in your pantry. It stays well for 3-4 days.
If you want to store these scones for longer, you can also freeze them for up to 3 months in an airtight container once they’ve cooled.
Alternatively, you can also freeze the uncooked but cut cheese scones and when you want to make them, add 3-4 minutes to the cooking time.
You can definitely make these Tomato Cheddar Cheese savory scones vegan! Use dairy-free butter/vegan margarine, vegan heavy cream/milk, and vegan cheddar.
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Recipe 📖
Tomato Cheddar Scones
Equipment
- Oven
Ingredients
- ⅔ cup heavy cream
- 3 tablespoon Aquafaba
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- 5 tablespoon butter very cold and cut into ¼" cubes
- 1 cup shredded extra-sharp cheddar cheese finely shredded variety
- 14.5 oz Tuttorosso® Petite Diced Tomatoes, rinsed and drained very well
Instructions
- Preheat the oven to 400º F with the rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
- Empty a chickpeas can and preserve the liquid. This is Aquafaba.
- To a small bowl, add heavy cream.
- Add Aquafaba to it.
- Whisk until fully combined. Keep it aside for now.
- To another large bowl add the all-purpose flour.
- Add the sugar, baking powder, salt, garlic powder, and dry mustard, stir to combine.
- Add the cold butter and using your fingers or a pastry cutter, cut and rub the butter into the dry mix until it's like coarse sand.
- Add the shredded cheese.
- Drain and rinse a can of Tuttorosso® Petite Diced Tomatoes. Add them to the bowl with the flour.
- Now add the aquafaba+cream mixture.
- Stir until the dough just comes together. You don't need to knead it. Just ensure there is no dry flour left.
- Dump the dough onto a lightly floured surface and gently knead the dough by folding the dough over itself about 8-10 times. Add some flour if its sticky.
- Divide the dough in half and form each half into a 5 inch circle. Don't press it down hard. Cut each circle into 4 or 6 wedges. You can also shape them as discs.
- You can also use a scone cutter.
- Transfer each wedge onto the lined baking sheet leaving about ½ inch between each triangle. Brush the scones with cream before baking them.
- Bake for 25-30 minutes until the tops are golden brown.
Anu says
Thanks for sharing this delectable recipe. Could I use diced fresh tomatoes that I have on hand, instead of the Tuttorosso® Petite Diced Tomatoes?
Priya says
Hi Anu. Sure you can do that. Thank you.