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Vegan Cheeze Scones

Vegan Cheeze Scones

Yield: 12 scones
    1. Using a stand mixer, combine dry ingredients in the mixing bowl on low speed. Continue on low and add the oil, letting it all mix until crumbly, pea sized pieces.
    2. Add the sliced green onion and Daiya Cheeze Shreds and mix briefly until uniformly distributed.
    3. With the mixer running on low drizzle in almond milk and allow a rough dough to form.
    4. There should be some dry left at the bottom of the bowl. Letting the mixer run until all the dry is incorporated will lead to a tough dough that doesn’t rise as well.
    5. Turn the mix out onto a worktable and mix any remaining dry bits in by hand.
    6. Shape into a large square 1 1/2" thick (approximately the diameter of a 1 tbsp measuring spoon).
    7. Cut squares approximately 2"x2”. These can be frozen raw, and baked from the freezer.
    8. Fresh or frozen bake on a parchment lined cookie sheet at 375°F on low fan for 20 to 25 minutes until light golden brown and risen.
    9. Allow to cool slightly before devouring.
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