1/2cupI Can’t Believe It’s Not Butter! It’s Veganfrozen for half an hour (or more)
2/3cupunsweetened almond milk
1/4cupvegan mozzarella cheesegrated or cubed
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.