This is an easy vegan blueberry scone recipe using flax and coconut instead of eggs and butter. These turned out surprisingly moist and fluffy and the blueberries added a sweet and tangy burst of flavour.
For 12-14 Scones
- 3 cups unbleached flour
- 4 tablespoons sugar, or sweetener
- 3 tablespoons of baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 1 tablespoon flaxseeds soaked in 3 tablespoons of warm water
- 3/4 cup water
- 1 cup fresh blueberries
Method:
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, sugar, salt, baking powder and mix
- In a smaller bowl combine the wet ingredients (oil, soaked flax, water)
- Pour the wet mixture into the dry mixture and mix until uniform
- Gently stir in blueberries (some will burst, this is fine)
- Lightly kneed the dough on a floured surface and rip handfuls of dough at a time, forming each into a ball
- Place on a greased cookie
- Bake for 20 minutes, or until golden, OR until there is a blueberry explosion!
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