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Light Lemon Herb Scone Sandwiches with Chive Spread Recipe

Name: Light Lemon Herb Scone Sandwiches with Chive Spread Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American-British Fusion
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon finely grated lemon zest (about 1 lemon); 2 tablespoons fresh chopped herbs (such as parsley, thyme, and chives); 3 tablespoons light olive oil or vegetable oil; 3/4 cup unsweetened almond milk (or any dairy-free milk alternative); 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract (optional); 1/2 cup dairy-free cream cheese alternative (such as cashew-based or soy-based spread); 2 tablespoons finely chopped fresh chives; 1 teaspoon lemon juice; Salt and pepper to taste

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Jul 11, 2026

American-British Fusion 33 mins beginner-friendlyeasystep-by-stepquickno-fussmorning-bakepartysnackcomfort-foodsavory-bakesscones

Light Lemon Herb Scone Sandwiches with Chive Spread Recipe with measured ingredients, 33-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 18 min

Total 33 min

Servings 8

Difficulty easy

Cuisine American-British Fusion

Ingredients

Servings 8

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoons fresh chopped herbs (such as parsley, thyme, and chives)
3 tablespoons light olive oil or vegetable oil
3/4 cup unsweetened almond milk (or any dairy-free milk alternative)
1 tablespoon lemon juice
1 teaspoon pure vanilla extract (optional)
1/2 cup dairy-free cream cheese alternative (such as cashew-based or soy-based spread)
2 tablespoons finely chopped fresh chives
1 teaspoon lemon juice
Salt and pepper to taste

Instructions

Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, lemon zest, and chopped fresh herbs until evenly combined.
Make a well in the center of the dry ingredients. Add the olive oil, almond milk, lemon juice, and vanilla extract (if using).
Using a wooden spoon or your hands, gently mix until the dough just comes together. Do not overwork; a slightly sticky dough is perfect.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round about 7 inches in diameter.
Using a sharp knife or bench scraper, cut the round into 8 even wedges.
Place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake for 15 to 18 minutes or until the scones are lightly golden and a toothpick inserted comes out clean.
While the scones bake, prepare the dairy-free chive spread by mixing the dairy-free cream cheese, chopped chives, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
Remove the scones from the oven and let them cool slightly on a wire rack (about 10 minutes).
Slice each scone horizontally to create a top and bottom half.
Spread a generous amount of the chive spread on the bottom half, then sandwich with the top half.
Serve warm or at room temperature as a savory morning bake, snack, or party treat.