Where are the scones lovers?! I have to be sincere with you… I had never tasted a regular or coffee/pastry shop scone. I had always seen them show-window but never eat one because they are too high in sugar, fat and they are not vegan. But I have seen many flavours like orange with cranberry, blueberry or plain. I also noticed that they have sugar on top.
Scones are another ideal sweet treat to enjoy with a cup of coffee just like a strudell, cinnamon roll or pie. I did these vegan scones with the guide of The Minimalist Baker’s Coconut Oil Blueberry Scones with Rosemary. I adapted her recipe to the ingredients I had available and to my likes. These scones are sweetened with organic agave and have approximately 8g of sugar per serving. The blend of berries make them more juicy and the fresh rosemary leaves taken from the garden added a fresh and special flavor and aroma.
You can enjoy these scones with more fruits, yogurt, with a drizzle of your favourite nut butter (I did it with Pistachio Spread) or cut it into half and spread a nut butter also. Enjoy them with your quality time at home with coffee or milk.
yield: 8 scones
2 cups flour
1 vegan egg (1T chia or flax seeds+2T water)
3/4 cup vegan milk
1 T baking powder
1/4 cup organic agave
1/2 tsp sea slat
1T fresh rosemary leaves
1/3 cup organic coconut oil
1/2 cup berries
1- Pre heat the oven at 204°C.
2- Prepare the vegan egg and set aside.
3- In a bowl mix all of the dry ingredients.
4- Add the organic agave and stir very well.
5- Add the organic coconut oil and mix.
6- Finally incorporate the vegan egg and mix until everything is well combined.
7- Stir in the berries until they are spread through the mixture.
8- Now, transfer all of the batter into a greased baking tray and with your hands give it a circular shape
9- Put it in the oven and bake it for 22mins in the oven. The edges must be light brown.
10- Take out from the oven and let cool a little bit.
11- Cut the disc into with pieces.
11- Enjoy or store in a container in the refrigerator.