Vegan Bacon Cheddar Scones

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

Course Breakfast, brunch, Snack
Cuisine Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 8 scones


  • 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


  1.  Preheat oven to 425°F. Lightly grease a baking sheet or line it with parchment paper

  2. 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.

  3.   Mix in the cheese, smoky chickpeas and scallions

  4.  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.

  5.  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!

Recipe Notes

*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