Macadamia Feta and Herb Scones (or Biscuits)

Makes 8 to 10 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 it uses neither butter nor cream nor eggs, this recipe is a cross between a biscuit and a scone. Call it as you please.



½ cup cold vegan butter

2½ cups all-purpose flour

2 tbsp + 2¼ tsp baking powder

⅓ cup stone-ground whole-grain spelt flour

½ cup nutritional yeast

1 tsp fine sea salt

½ tsp cracked black pepper

1 cup unsweetened soy milk

1¾ cups macadamia feta (see recipe below), cut into ¼-inch cubes

⅔ cup finely chopped fresh herbs (such as dill, parsley and chives)


1 tbsp + 2 tsp unsweetened soy milk

1 tsp pure maple syrup

½ tsp olive oil


How to Make

Cut the butter into ¼-inch cubes and freeze until needed.

Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

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.

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.

Lightly flour your work surface and the dough. Roll out the dough into a rectangle ¾ to 1 inch 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.)

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.

Bake until the tops are golden brown (15 to 17 minutes). Transfer the scones to a rack to cool for at least 10 minutes before serving.

Store in an airtight container in the fridge for up to 3 days. Lightly toast before serving.

Macadamia Feta

Makes about 2 cups

I developed this vegan feta to re-create the crumbly, rich and creamy textures and flavours of sheep and goat feta cheese using macadamia nuts. The process takes at least four days, so plan accordingly.



1¼ cups natural macadamia nuts

2¼ cups filtered water (divided)

Zest of 2 lemons

¼ cup lemon juice

2 cloves garlic

3½ tbsp nutritional yeast

½ tsp fine sea salt

2 tbsp agar-agar flakes or powder



4¼ cups filtered water

¼ cup fine sea salt


How to Make

Place the macadamia nuts in a 4-cup glass jar or other container. Add 1¼ cups of the filtered water. Cover and let soak in the fridge overnight.

The next morning, prepare a rectangular plastic or glass container with a lid (approximately 5½ by 3½ by 1½ inches) to set the feta in. Lightly spray or wipe the inside with extra-virgin olive oil, then line it with a sheet of plastic wrap, pressing into all the corners and stretching out as many creases as possible.

Drain the nuts and transfer to a high-speed blender. Add the remaining 1 cup filtered water, lemon zest, lemon juice, garlic, nutritional yeast and salt. Blend on low speed for 30 seconds, then slowly increase to high speed, blending until the creamy mixture is smooth and beginning to heat (2 to 3 minutes).

Add the agar-agar. Blend, starting on low speed and slowly increasing to high, for about 4 minutes to activate the setting properties of the agar-agar. The cream will be very hot. Pour the cream mixture into the prepared container and let cool for 15 minutes. Cover the container with the lid and place in the fridge to set overnight.

In a medium saucepan, bring 4¼ cups filtered water to a boil, then add the salt. Remove from the heat and set aside to cool. Pour the cooled brine into a container large enough to fit the slab of feta, then cover and set aside in the fridge overnight.

The next morning, remove the feta from the fridge. Using the plastic wrap as handles, gently lift the set feta from the container and transfer it to the chilled brine container (ensuring that the feta is submerged in the brine). Cover and return to the fridge for at least 2 days and up to 5 days, depending how firm or salty you like your feta.

Once the feta is brined to your liking, gently remove it from the brine (discarding the brine) and store it in an airtight container in the fridge for up to 10 days.


This recipe was originally published in the October 2023 issue of Western Living Magazine.