02/16/2021Muffins, brownies, cookies and cupcakes - Desserts - Breakfasts and brunches - Sweet morning

Vegan Blueberry Scones

Name: Vegan Blueberry Scones
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 scones
Cuisine: Vegan
Ingredients: 200 g all-purpose flour; 100 g oat flakes; 260 g almond powder; 150 mL soy milk; 1 tsp salt; 0.5 tsp baking powder; 120 g frozen blueberries; 100 g sugar; 50 g coconut oil

Batch cooking Spring / Summer One pot

For: 10 sconesDifficulty: EasyPreparation: 10 minCooking: 40 min

I was looking for a breakfast recipe idea to share with you, something that can be prepared in advance and would appeal to both Europeans and Canadians. And let me tell you, it's not easy... We don't exactly agree on the types of food to eat in the morning ;) But I thought scones might be something that everyone can enjoy, and I had been wanting to create a scone recipe for my Muscade café! So the other day, I made them, and they were well-received by our customers!

You can prepare them on Sunday, for example, and enjoy them throughout the week! They're even better with jam and plain yogurt ;) They're also easy to take with you on your way to work.

Servings

Ingredients

Cups

-all-purpose flour 200 (g)
-oat flakes 100 (g)
-almond powder 260 (g)
-soy milk 150 (mL)
-salt 1 (tsp)
-baking powder 0.5 (tsp)
-frozen blueberries 120 (g)
-sugar 100 (g)
-coconut oil 50 (g)

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Steps

In an electric blender, blend the oats to get a sort of powder. Add the flour, almond powder, salt, baking powder, and sugar. Blend again.
Add the coconut oil, mix once more. Then pour in the soy milk and blend one last time to obtain a batter. If the batter crumbles between your hands, it means you need to add a little more soy milk.
Place the dough on your floured work surface. Add the blueberries and gently mix the dough. Form a thick 2 cm square with the dough and cut it into two identical rectangles. Cut 5 triangles from each of the two rectangles.
Place on a baking sheet. Sprinkle a little bit of sugar on each scone before baking for 40 minutes at 180°C (356°F).

NotesI've also tried other versions by replacing the flour with cornstarch or spelt flour, and both worked well!