We are huge fans of breakfast scones in our house and usually we opt for fruity flavours but this morning we were craving something savoury and cozy to go with the grey skies and light drizzle of rain we woke up to. These flavourful Cashew Blue, Mushroom and Caramelized Onion Scones are the perfect mix of cheezy, with our Cashew Blue and nutritional yeast, and sweet with the warm caramel notes of the onions. Not to mention the quick prep and bake time, these scones are a delightful way to start your day!
Cashew Blue, Mushroom, and Caramelized Onion Scones
2 Cups Flour
1 Tbsp Baking Powder
1 Tsp Himalayan Pink Salt
1/2 Tsp Smokey Paprika
1/4 Tsp Black pepper
2 Tbsp Nutritional Yeast
1/2 Cup Vegan Butter
3/4 Cup Unsweetened Dairy Free Milk
1 Tsp Apple Cider Vinegar
2 Large Crimini Mushrooms diced
1/4 Small Onion Diced
1 tsp Olive Oil
1/4 a wheel of Maple & Manchester Fauxmagerie’s Blue Cheeze
Pre-heat oven to 400 degrees
Dice Mushroom and Onion, fry in Olive Oil on medium heat until caramelized. Set aside to cool.
Combine Flour, Baking Powder, Salt, Smokey Paprika, Black Pepper, and Nutritional Yeast until evenly mixed.
Cut in Butter into the dry mixture until it represents a soft sand-like texture.
Cut the Maple & Manchester Fauxmagerie Cashew Blue Cheeze into small pieces and add to mix tossing to coat cheeze in flour.
Add Caramelized Mushrooms and onions to the mix and again combine until lightly coated in flour.
Mix Dairy-free Milk and Apple Cider Vinegar, milk will curdle a little, this is fine.
Create a well in the center of the dry mix and add the wet mix. Combine with hands until a moist dough ball forms.
Turn out onto a baking sheet lined with parchment paper. Press the dough down into a large flat circle shape about two inches high. Cut into eight triangular pieces and spread evenly on a baking sheet leaving room for growth.
Bake for 20 minutes or until golden brown.
Let us know in the comments how these scones turned out for you, subscribe to be notified of new recipes and shop coupons!
Tasha & Damian