Empty a chickpeas can and preserve the liquid. This is Aquafaba.

To a small bowl, add heavy cream.

Add Aquafaba to it.

Whisk until fully combined. Keep it aside for now.

To another large bowl add the all-purpose flour.

Add the sugar, baking powder, salt, garlic powder, and dry mustard, stir to combine.

Add the cold butter and using your fingers or a pastry cutter, cut and rub the butter into the dry mix until it's like coarse sand.

Add the shredded cheese.

Drain and rinse a can of Tuttorosso® Petite Diced Tomatoes. Add them to the bowl with the flour.

Now add the aquafaba+cream mixture.

Stir until the dough just comes together. You don't need to knead it. Just ensure there is no dry flour left.

Dump the dough onto a lightly floured surface and gently knead the dough by folding the dough over itself about 8-10 times. Add some flour if its sticky.

Divide the dough in half and form each half into a 5 inch circle. Don't press it down hard. Cut each circle into 4 or 6 wedges. You can also shape them as discs.

You can also use a scone cutter.

Transfer each wedge onto the lined baking sheet leaving about ½ inch between each triangle. Brush the scones with cream before baking them.

Bake for 25-30 minutes until the tops are golden brown.