Vegan Blueberry Scones #healthyfood #dietketo #breakfast #food

Delicate, clammy Vegan Blueberry Scones with straightforward coat are a magnificent expansion to any morning meal or early lunch! Superior to Starbucks!

Scones can be really dry however that isn't the situation here. These veggie lover blueberry scones are staggeringly wet, delicate and out and out magnificent. They taste a million times superior to the ones at Starbucks, and are made with no creature fixings!

Include the chilly vegetarian spread and utilize a baked good shaper (or your hands if necessary) until the blend looks like coarse pieces. Pour in the milk and vanilla, and mix until simply joined. At that point crease in the blueberries.

On a softly floured surface, turn out the batter and work it only a couple of times until it meets up. Level the batter into a hover, around 1 inch thick. Cut into 8 equivalent triangles with a pizza shaper or enormous blade.

I haven't attempted it myself, yet I'm certain a decent quality gluten free flour blend would work fine and dandy. You can likewise substitute entire wheat baked good, spelt or white entire wheat flour for a few or the entirety of the white flour, whenever wanted.

Vegan Blueberry Scones #healthyfood #dietketo #breakfast #food

Also try our recipe Spinach and Artichoke Stuffed Soft Pretzels #healthyfood #dietketo #breakfast #food

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon ground flaxseeds
1/2 teaspoon salt
1/2 cup granulated sugar
8 tablespoons cold vegan butter (or solid coconut oil)
3/4 cup almond milk (soy or coconut milk fine)
1 teaspoon pure vanilla extract
3/4-1 cup fresh blueberries (may use frozen as well)
OPTIONAL: lemon zest from 1 lemon
Simple Glaze, optional
1 cup powdered sugar
2 tablespoons almond milk
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
Make the optional glaze:
Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.