You can literally make this with any fruit you like, fresh or frozen. And you can omit the chocolate chip if you’d like. :)
Prep time 15 minutes
Cook time 15-20 minutes
Yields 6 small/ medium scones
INGREDIENTS:
All purpose flour 1 cup (I used King Arthur)
Almond milk or plant milk of choice 1/4 cup + 1 1/4 tbsp (if using higher protein flour like King Arthur)
Vegan butter half of 1/3 cup (cold)
Sugar 3 1/2 tsp
Salt 1/4 tsp
Baking powder 1 tsp
Baking soda 1/8 tsp
Chocolate chips 1/4 cup or slightly less
Blueberries 1/4 cup or slightly less
Coarse Sugar for sprinkling (I used turbinado)
FLAX EGG:
Flax meal 1/2 tbsp
Water 1 1/2 tbsp
GLAZE:
Powdered sugar 1/4 cup
Almond milk 1/2 tbsp
Optional: lemon juice or jam . I added a pinky size of raspberry jam and a few drops of lemon juice for tang. Add to taste
INSTRUCTIONS:
Pre-heat oven to 400 degrees and go mix the ingredients
Mix flax meal and water together to prep the flax egg. Let it sit for about 10 minutes
Mix dry ingredients together in a bowl
Mash in cold butter . Incorporate well until the beads are pea size
Add in flax egg and milk, chocolate chips and blueberries. Gently mix.
Lightly flour working surface and place dough on top. Sprinkle top of dough ball with flour.
Gently work the dough into a ball then flatten it into a 5/8" thick circular disk
Cut into 6 triangles
Place on lined baking sheet (unlined is ok too but grease it so it doesn't stick)
Sprinkle the top with coarse sugar
Bake for 15-20 minutes until slightly golden
Glaze immediately (you can drizzle the glaze on with a spoon or put the glaze into a sandwich bag and cut one corner. You can then squeeze it like an icing bag for easy application)
Serving Suggestion:
Serve with any kind of whipped cream or fruit cream or butter. Enjoy with coffee or tea.
WATCH HIS 35 SECOND VIDEO FOR THE STEPS (sorry I omitted the part where I added the chocolate chips and blueberries but you get the point)
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