Vegan Blueberry & Lemon Scones

Can you tell that I’m in love with scones?

They usually aren’t vegan but I have good news for you: these ones are! Here’s what makes them so good: whole wheat flour, maple syrup, lemon zest, spelt milk, coconut oil and blueberries. Are you in need of some baked goods to meditate in your own kitchen? This recipe might have found you on the right day, at the right time.

Servings: 9 scones

Total time: 30 min

For the granola

Ingredients

2 cups whole-wheat or spelt flour

1 cup oat milk (or other plant based milk of choice)

2 tbsp coconut oil (solid, not runny)

2 tbsp maple syrup

1 tsp baking powder

pinch of salt

1 tbsp lemon zest of 1 organic lemon

1 cup blueberries, fresh or frozen

serve with

date syrup

coconut yoghurt

berry chia jam

peanut butter

Instructions

1. Preheat the oven to 200°C – yes, scones like it hotter than regular baked goodies! 

2. In a large bowl, combine the flour, salt and baking powder. Add in the milk, coconut oil and maple syrup and mix with your hands until a smooth dough has formed. 

3. Add the lemon zest and blueberries and fold them in. With both hands, form about 9 scones and place on a baking tray (lined with baking paper). 

4. Bake in the oven for 20 minutes or until their crust turns golden brown. 

5. Serve while still warm along with some date syrup, jam, whipped coconut yoghurt or peanut butter!