30 minute vegan blueberry scones with coconut oil and fresh rosemary. Delicious, sweet and perfectly tender.
Ingredients
US Customary – Metric
- 1 lot < span class ="wprm-recipe-ingredientname">flax-ei (1 tbsp (7 g) flaxseed flour + 2 ½ tbsp (37 ml ) water as written in the original recipe)
- 3/4 cup < span class="wprm-recipe-ingredient-name">unsweetened plain almond milk< /li>< li class="wprm-recipe-ingredient" style="list -style-type: disk;">3/4 cup < span class="wprm-recipe-i ngredient-name">spelled flour (or under more versatile)
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoons yeast powder
- 1/4 cup Organic cane sugar More about the topping
- 1/2 TL Sea salt
- 1 Soup fresh rosemary (stems removed // roughly chopped // organic if possible)
- 6 soup room-temperature coconut oil (Scoopable, not liquid or frozen* | or vegan butter)
- 1/3 cup frozen wild blueberries (Bio if possible)
Instructions
- Preheat the oven to 204°C (400°F). and line a baking sheet with parchment paper (or leave it blank).
- Then, in a small bowl, prepare the flax egg for mixing add the almond milk.
- < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">In a to mix spelled flour, wholemeal flour, baking powder, organic cane sugar, salt and rosemary in their bowl. Whisk to combine.
Add room temperature coconut oil and, using a cookie cutter (or fork), baste into the mixture until just small chunks remain.
Beat the flaxseed and almond milk mixture again and gradually add the dry ingredients while stirring with a wooden spoon. Add the blueberries and stir gently again.
Gently flour into a surface and use your hands to form a disk about 1 inch high. Using a large knife, cut the circle into 6 equal wedges (or 8 for small scones // amount as per original recipe // adjust if batch size changes). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the top with a little more cane sugar.
Bake for 22-27 mins or until fluffy and light on the edges golden brown. Allow to cool slightly before eating.
Preferably fresh. Once cool, store leftovers at room temperature in a tightly closed container for up to 3 days. Freeze for longer term storage. They are delicious on their own, but also taste delicious warmed up with a little vegan butter.
