We get it, not everyone is a sweet breakfast kind of person! If your tastebuds are more savory, this will be one of your favorite breakfast dishes!

Ingredients

• 2 cups all purpose flour (or gluten free flour of choice, we like quinoa)
• 1 teaspoon salt
• 2 teaspoons organic sugar (or coconut sugar)
• 1 tablespoon baking powder
• 1⁄4 cup cold vegan butter (we like Miyokos)
• 1⁄2 cup red bell pepper, diced
• 1⁄3 cup white onion, diced
• 1 cup + 2 tablespoons vegan creamer (we like Califia Farms)
• 1 sprig green onion, chopped thin 1⁄4 cup chives, chopped
• 1⁄4 cup vegan cream cheese (we like Treeline and Miyokos)

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, mix together the flour, salt, sugar, and baking powder until uniform.
3. Cut in the cold vegan butter, and mix until it’s unevenly clumped in.
4. Mix in the red bell pepper and onion, then slowly pour in 1 cup of the creamer. Knead the dough together with you hands until the flour is fully mixed in and soft.
5. Divide dough into 8 sections and pat down on parchment lined baking tray into circles approximately 2” wide x 1⁄4” tall. Place the tray into the freezer and chill for 30 minutes.
6. Remove from freezer and form small indentations into the dough.
7. Scoop 1⁄2-1 tablespoon of cream cheese onto 4 of the pieces. Take the other 4 pieces without the cream cheese, place on top, and merge both halves of the dough together to completely seal in the cream cheese.
8. Brush the top of each scone with a thin layer of the remaining vegan creamer, then place into the oven to bake for 30 minutes.
9. Allow the scones to cool before serving and enjoy!