Vegan Bacon & Cheddar Breakfast Scones
There’s a window next to my side of the bed and, though I close the shades to the darkness each evening, a sliver of light always manages to flicker over my eyelids in the morning. Nestled in my linen cocoon, I crack one eye open to assess what type of day is before me. Today’s forecast? drizzly and cold. Think hibernation weather. The cure? buttery, smoky, savory scones.
So, I stumbled into the kitchen, half awake, and pulled down the flour, the baking powder, the salt, and the chickpeas. I rummaged through our (slightly bare) fridge for ingredients to satiate my hankering for the world’s most comforting breakfast and came up with scallions and bombin’ cashew chipotle cheese leftover from last night’s stuffed mushroom quesadillas (recipe coming soon!). With Van Morrison spinning on the record player and the rain painting patterns on my kitchen windows, I set out to create the perfect plant-based bacon/cheese scone.
And guess what guys? I came pretty damn close.
These bacon cheddar scones are so pillowy soft, filled with just the right amount of scallion crunch. Top them with a pat of Earth Balance butter and wash them down with a cup of piping hot coffee and boom: instant transformation into a vegan Sunday brunch goddess. You’ll basically be glowing.
Vegan Bacon Cheddar Scones
Savory, flaky Sunday brunch scones that even the staunchest carnivore will love
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 2 tsps coconut sugar
- 1 tsp pink himalayan sea salt
- 4 tbsp coconut oil solid
- 1/3 cup finely diced scallion tops green part
- 1.5 cups smoky chickpeas see recipe below
- 1/2 cup chipotle cashew cheese, chilled see recipe below
- 3/4 cup almond milk
Preheat oven to 425°F. Lightly grease a baking sheet or line it with parchment paper
Whisk together dry ingredients. Work the coconut oil into the dry ingredients with your fingers or a pastry cutter until the mixture is uneven and crumbly.
Mix in the cheese, smoky chickpeas and scallions
Add in 3/4 cup almond milk and mix with your fingers or pastry cutter until a shaggy dough has formed. Add more almond milk by the tablespoon, if needed for the dough to stick together. I found that 3/4 cup worked well for me.
Divide the dough into 8 scones and place on greased baking sheet. Bake for 18-20 minutes, until scones are golden brown. Remove from the oven and let them cool for 5 minutes or so. Serve warm!
*To make this recipe a breeze, make the chipotle cashew cheese the night before (for your stuffed quesadillas!) and chill in the refrigerator overnight to firm up the cheese for the morning
Salty & Smoky Chickpeas! These are delicious on salads, folded into bacon & cheddar scones, or eaten as is for a savory afternoon pick-me-up
- 1.5 cups cooked chickpeas
- 1 tsp olive oil
- 1 tsp liquid smoke
- 1 tsp Bragg's Liquid Aminos
Preheat a saute pan over medium-high heat. Add olive oil and chickpeas, Shake the pan to coat the chickpeas in olive oil. Let the chickpeas hang out in the pan for about 5 minutes, until they start to brown
Remove from heat, add liquid smoke and liquid aminos to the chickpeas. Shake the pan to coat chickpeas. Set aside for 10-15 minutes to allow chickpeas to soak up the flavors of the liquid smoke and liquid aminos.
Toss on your favorite salad or eat straight from the pan!
Chipotle Cashew Cheese
Ooey, gooey, melty cheese perfect for nachos, quesadillas or queso dip
- 1.5 cups cashews soaked in water for at least 2 hours and drained
- 1/2 cup water
- 1/4 cup coconut oil
- 3 tbsp canned chipotles in adobo sauce
- 2 tbsp miso paste
- 1 half lemon, juiced
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp turmeric, ground
- 1 tsp salt
Combine all the ingredients in a blender (I use a Vitamix)
Process until everything is silky smooth, this can take up to 5 minutes depending on the strength of your blender
Once everything is smooth, scrape cheese out into a jar with fitted top and let set in the fridge for at least 3 hours