California Walnuts | Essential Food for Health

Preheat the oven to 400 (375 convection). Line a baking sheet with parchment or a Silpat. In a small bowl, whisk together the flour, sugar, baking powder and sage until combined. Using your fingers or a pastry cutter, cut or rub the soy butter into the flour mixture until well distributed and large pea-sized chunks are achieved. Work quickly so as not to warm the butter.

Whisk the tofu and soy milk together in a small bowl or measuring cup until smooth and creamy.

Using a fork, work the "cream" into the flour mixture until the dough begins to hold together. Using your hands, quickly and gently work the dough into a ball shape. Press the walnuts and Mockstarella or other vegan cheese onto the dough. Gently fold the dough over onto itself six or seven times until the walnuts and cheese are distributed. You may need to flour your hands repeatedly, as the dough may get sticky.

Lightly flour a work surface. Flatten and shape the dough into a disk approximately 8" around and 1"tall. Cut the scones into 12 equal pie shapes. Space the scones at least two inches apart on the baking sheet. Brush with soy milk. Bake for 15-18 minutes, or until golden.

While the scones are baking, prepare the gravy. In a large skillet, saute the 1 tablespoon of soy butter with the mushrooms, onion and garlic over medium-high heat until the mushrooms begin to loose their liquid. Scrape the mushroom mixture into a small bowl and return the skillet to the stove top. Reduce the heat to medium and add the 3 tablespoons of butter and the flour. Stir constantly until a paste is formed. Pour in the water, wine and soy sauce, and bring to a low boil. Reduce heat to low. Add mushroom mixture, nutritional yeast, parsley and seasonings. Stirring consistently, allow gravy to thicken, approximately 8 minutes.