Time: 50 mins
Yield: 8-10 Scones
Ingredients:
1 Package Scone & Biscuit Mix
½ c. (1 stick) Vegan Butter (recommended) or shortening, chilled
1 ½ c. Non-Dairy Milk
1 Tbsp. Apple Cider Vinegar or Lemon Juice
½ c. Vegan Mozzarella (shredded)
⅓ c. Sun Dried Tomatoes (chopped)
¼ c. Chopped Basil (lightly packed)
Directions:
Preheat oven to 425°. Mix vinegar and milk together and set aside. Add the entire bag of mix to a bowl or food processor. Cut the stick of butter into 5 pieces and add to the bowl. Either by hand with a pastry cutter, or with the S-blade attachment of a food processor (using pulse), break down the butter until pea sized. Pour milk mixture into flour/butter mixture and mix until it just comes together - do not over mix. Add mozzarella, sun dried tomatoes and basil to the dough and lightly fold in. Turn dough out onto a floured surface and press out the mixture to about an inch thick. Cut scones into your desired shape and place on a parchment lined baking sheet. Brush the tops of the scones with a little non-dairy milk and sprinkle with flake sea salt if desired. Bake for 25 minutes or until golden brown.
