Pizza Scone

Time: 50 mins

Yield: 8-10 Scones 


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)


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.


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