Easter Blueberry Scones
Need a yummy and easy breakfast idea for Easter morning tomorrow? Well, these vegan Easter blueberry scones are perfectly flakey, tender, and crisp. It’s a healthier take on the normal scones,
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Ingredients
- 1 flax egg (1 Tbsp ground flax seeds + 3 Tbsp warm water, mix and set aside for 5 minutes)
- 3/4 cup unsweetened plain almond milk
- 1 tsp apple cider vinegar
- 3/4 cup whole wheat pastry flour
- 1 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp coconut oil (not liquid)
- 1/4 cup pure maple syrup
- 1/3 cup frozen blueberries
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Make flax egg and set aside for 5 minutes.
- Make the vegan buttermilk by combining the almond milk with apple cider vinegar. Stir and set aside for 5-10 minutes to let it curdle.
- In a separate mixing bowl, combine the whole wheat pastry flour, all purpose flour, baking powder, and salt. Whisk to combine.
- Add coconut oil to the flour mixture and use a pastry cutter or fork to cut into the mixture until only small little bits remain.
- Combine the flax egg into the almond milk mixture and whisk to combine. Add the maple syrup to the flax-almond milk mixture. Whisk again to fully combine. Add this mixture slowly to the flour mixture a little at a time while stirring with a wooden spoon. Add the blueberries and gently stir to combine.
- Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit of cane sugar (optional).
- Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let it cool slightly before eating.
- Enjoy!
- Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage.
Servings: 6 scones