Ingredients needed for your Vegan Blueberry and Rosemary Scones
- 1 tbs ground flaxseed soaked in 2 ½ tbs water
- 3/4 cup nut milk rice or other
- 2 cups brown flour
- 1/4 cup brown sugar unrefined
- 1 pinch of Salt
- 1 tbs baking soda
- 1 tbs fresh rosemary roughly chopped
- 6 tbs coconut oil at room temperature
- 80 g fresh blueberries or frozen
Today I want to introduce you to a new baking good that’s unsweetened or with just a touch of sweetener that’s perfect for breakfast. Typically, it’s made of butter dough in which you can add fresh or frozen fruits. I really like their taste, because even the sweetened version isn’t too sweet… They’re quick to make and there is almost nothing that can go wrong, unlike muffins or cake.
I was looking for a vegan recipe for these delicious cones and found the perfect one in one of my favorite vegan blogs. It’s perfect because of the irresistible combination of blueberries and rosemary that convinced me to give it a try.
The original recipe belongs to Dana from Minimalist Baker, but I changed it just a little bit, in accordance with the ingredients I had at home. I also used fresh blueberries instead of frozen ones, because they’re easy to find at this time of the year. The blueberries add freshness, color and sweetness, while rosemary complements the fruit with flavor. The combination is truly delightful!
These scones are perfect for breakfast over the weekend or as a light snack with a cup of tea in a rainy day…
And here is how to prepare these tasty Vegan Blueberry And Rosemary Scones step by step
VEGAN BLUEBERRY AND ROSEMARY SCONES
Ingredients
- 1 tbs ground flaxseed soaked in 2 ½ tbs water
- 3/4 cup nut milk rice or other
- 2 cups brown flour
- 1/4 cup brown sugar unrefined
- 1 pinch of salt
- 1 tbs baking soda
- 1 tbs fresh rosemary roughly chopped
- 6 tbs coconut oil at room temperature
- 80 g fresh blueberries or frozen
Instructions
- Preheat oven to 200 degrees. Line a suitable baking tin with parchment paper.
- Soak the flaxseed in water, then add the nut milk (I used rice milk).
- In a large bowl combine the flour, rosemary, baking soda, salt and sugar. Add the coconut oil at room temperature. Mix the coconut oil well into the mixture with your hand until you don’t feel any lumps.
- Make a well and pour in the wet ingredients, then gradually add the blueberries and stir with a spoon until you form a dough. Dust the work surface that you’ll be using for rolling out your dough with flour. Gently roll the dough without breaking the blueberries.
- You should end up with a small pizza-sized circle of dough (around 25 cm in diameter) that’s 2-2,5 thick. Cut into 6 pieces. Transfer the scones into the lined baking tin. Bake for 20-25 minutes or until the scones turn golden.
- They’re yummiest when consumed slightly warm... The leftovers should be stored in a tightly concealed food container to keep them fresh.