Vegan Blueberry Walnut Scones
Vegan Scones with blueberries and walnuts
Equipment
- Dough cutter
- Rolling Pin
- Baking Tray
Ingredients
- 500 Grams Self rising Flour
- 170 Grams Vegan Butter Very cold and cubed
- 3 Tbsp. Sugar
- 1 Tsp salt
- 1.5 Tsp Baking powder
- ½ Cup Coconut cream Full fat
- 125 Gram Blueberries
- 100 Gram Walnuts Crushed
- 2 Tsp Vegan butter extract Essence
- 1 Tsp Vanilla extract
Instructions
- In a mixing bowl put all the dry ingredients and the butter cubes
- Start cutting the butter through the flour with a dough cutter to mix the butter with the flour but stay cold. you should get a sandy kind of texture
- Add the coconut cream and mix gently to combine but don't over mix, we want the scones to get a crumbly texture that is not perfect - flakey and buttery
- Add the walnuts and blueberries , and again mix everything, combine all to a wheel shape, so we can cut it to 8 triangles.
- Place in a round container and chill in the fridge for 1 hour.
- Roll the dough a bit, cut the scones to the shape you want and place them on a baking tray with a parchment paper
- Bake in a pre heated oven of 200°C for 16-18 minutes
Notes
You can replace the sugar with any sweetener you want
you can add or replace the fruits and nuts to any other you like or make it completely plain
The scones are great for quick breakfast, you can eat those with different spreads like jam, vegan cream cheese, peanut butter etc
You want to store them in a close container with a lid up to 2 days outside or freeze them, and warm in the oven before serving.