There’s nothing more comforting than a warm, savory scone fresh out of the oven. These Sun-dried Tomato and Thyme Scones are savory and cheesy, and may surprise you, because they’re vegan, too! This post is brought to you in partnership with I Can’t Believe It’s Not Butter!
My son came home from school and was greeted by the welcoming, savory scent of something tempting in the oven.
“What is that!? It smells so good in here!”
I had just pulled a tray of savory scones out of the oven and the timing couldn’t have been more perfect. He hurried to wash his hands and hovered over the piping hot scones.
“Go ahead, you can try them! They’re sun-dried tomato and thyme scones.”
Now that autumn is almost officially here, the baking bug has bit, and I’ve had a serious craving for scones. And something I have been curious to try for a very long time was making a savory scone vegan. Would it be just as good? Just as cheesy? Just as irresistible?
Ever since I tried going vegan for a day, I’ve continued to dabble here and there, experimenting with making vegan versions of some of my favorite recipes. For some reason, creating a vegan scone was something I held on a pedestal; if I could make a delicious scone that was also vegan, then I would be impressed.
Swapping out butter for I Can’t Believe It’s Not Butter! It’s Vegan was the first step, and probably the easiest ingredient to substitute. I froze It’s Vegan for about half an hour before I mixed it into the flour to create the dough, which worked perfectly!
I substituted chickpea liquid in place of eggs, and used nutritional yeast and vegan mozzarella to get that cheesy flavor I love. In case you’re wondering about nutritional yeast and haven’t tried it, it’s a deactivated yeast popular in vegetarian and vegan cooking that has an amazing cheesy flavor. Together with fresh thyme and chopped sun-dried tomatoes, this scone is bursting with savory goodness!
We each picked out scones and spread a little more It’s Vegan buttery spread on top. The warmth of the scones had our taste buds doing a little happy dance. I did it! I wanted to shout it from the rooftops.
I looked at my son and my husband reaching for another scone. “What do you think? It’s vegan!”
I didn’t bother to wait for an answer. I already knew.
Find more recipe inspiration at I Can’t Believe It’s Not Butter!
Disclosure: This post is brought to you in partnership with I Can’t Believe It’s Not Butter! Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Sun-dried Tomato and Thyme Scones (Vegan)
There’s nothing more comforting than a warm, savory scone fresh out of the oven. These Sun-dried Tomato and Thyme Scones are savory and cheesy, and may surprise you, because they’re vegan, too!
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup I Can’t Believe It’s Not Butter! It’s Vegan, frozen for half an hour (or more)
- 6 tablespoons drained chickpea liquid
- 2/3 cup unsweetened almond milk
- 4 tablespoons nutritional yeast
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup grated or cubed vegan mozzarella cheese
- 1 tablespoon thyme
- 2 tablespoons almond milk
- sea salt
- additional nutritional yeast for sprinkling
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the I Can’t Believe It’s Not Butter! It’s Vegan into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor .
- Whisk the chickpea liquid with the almond milk. Add to the flour mixture and stir until moist.
- In a small bowl, mix together the nutritional yeast, sun-dried tomatoes, vegan mozzarella and thyme. Add this to the batter, then mix lightly. The dough will be sticky.
- On a lightly floured surface, turn the sticky dough out and knead lightly until all the tomatoes, vegan cheese and thyme are incorporated into the dough. Roll the dough 3/4-inch thick, into a 6×9” rectangle. Cut out 3-inch squares, then cut diagonally to make triangles. You should have about 12 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with almond milk. Sprinkle with sea salt and nutritional yeast.
- Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F.
- Once the scones are chilled, bake for 20 minutes, or until golden. Serve warm with I Can’t Believe It’s Not Butter! It’s Vegan.