Savory, flaky Sunday brunch scones that even the staunchest carnivore will love
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