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!
Sun-dried Tomato and Thyme Scones in a bowl with a cloth napkin.
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Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 30 minutes
Servings 12 scones
Calories 204kcal
Author Liren Baker

Ingredients

  • 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 chickpea liquid drained
  • 2/3 cup unsweetened almond milk
  • 4 tablespoons nutritional yeast
  • 1/2 cup sun-dried tomatoes chopped
  • 1/4 cup vegan mozzarella cheese grated or cubed
  • 1 tablespoon thyme
  • 2 tablespoons almond milk
  • sea salt
  • additional nutritional yeast for sprinkling

Instructions

  • 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.

Nutrition

Calories: 204kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 340mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 2.7mg | Calcium: 79mg | Iron: 2mg
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