Scones have always been one of our favourite brunch treats. A warm scone to topped with a creamy spread is our dream snack anytime of the day. This savoury version uses our NONA sauce to create a unique take on a family classic.


Total time: 30 minutes.



  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 2 tbsp (30g) frozen vegan butter
  • 1 tbsp maple syrup
  • 1/2 cup + 3 tbsp NONA Style-Fromagée (or sub CARBONARA-STYLE ou ALFREDO-STYLE)
  • 1/4 cup scallions
  • 1 tbsp olive oil (optional, for glazing)



  1. Preheat the oven to 350F and prepare a baking pan.
  2. In a bowl, mix together the flour, baking powder, and sugar.
  3. Grate frozen butter into the bowl. Mix it all together with a fork to avoid melting the butter with your hands.
  4. Add in the scallions and 1/2 cup NONA Style-Fromagée, stirring lightly. If the dough is too dry, add the extra 3 tbsp as needed. Mix only until it’s all just holding together. The dough should still be slightly crumbly, but come together when you mould it with your hands.
  5. Place the dough on a cutting board and form into a circle, about 1 inch thick. Cut the dough into 6 equal pieces and place on the baking pan. Brush the tops with olive oil (optional).
  6. Bake for 15-20 minutes until they’re golden brown on the sides and bottom.
  7. Remove the baking pan and place the scones on a cooling rack.
  8. Serve the scones with warm NONA Cheesy for spreading. We recommend cutting up some cucumbers (and maybe vegan bacon too!) to make next-level scone sandwiches.
  9. Buon Appetito! Dégustez!

Tips and tricks:

*For a gluten free version, we replaced the all purpose flour with half oat flour and half almond flour.

** These scones are best when fresh. If you’d like to keep them for another day, freeze them once they’re cool, and then toast lightly in the oven for a few minutes to reheat.

*** As always, have fun with the additions! Adding vegan bacon, sundried tomato, and fresh rosemary would all be very tasty.


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