Vegan Breakfast Scones

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Ready in 20 minutes

Makes 9-12 scones

Ingredients
  • 3 ½  c. flour (I use 1 ¾  all-purpose & 1 ¾ whole wheat)
  • 6 tbsp. coconut sugar
  • 2 tbsp. baking powder
  • 1 tsp. sea salt
  • 6 tbsp. cold-cubed vegan butter (I use Earth Balance)
  • 2 flax eggs*
  • 1 ¼  c. Silk Protein Nutmilk
  • 1 ¼  tsp. pure vanilla extract
  • 1 tsp. pure almond extract

*mix 2 tbsp. flaxseed meal with 3 ½  tbsp. water & let set for 4 hours, preferably overnight (if the mixture has a congealed texture, it’s ready to use!)

Preparation

1. Preheat oven to 400°. Line a large baking sheet with a Silpat Mat or parchment paper.

2. In a mixer, add all dry ingredients & mix until combined.

3. Slowly add in cubed butter & mix until you have small lumps throughout the dough.

4. In a medium-sized measuring cup add flax egg, then add nutmilk until you reach the 1 1⁄4 c. line. Add in vanilla & almond extract.

5. Slowly pour wet ingredients into mixer & increase mixing speed as dough thickens.

6. Using a cookie scoop, place small or medium scoops of scone dough onto your lined baking sheet.

7. Bake 13-14 minutes or until golden brown on top.

8. Once warm, enjoy with your favorite jam, a drizzle of pure raw honey, pure maple syrup, fresh fruit, sliced almonds, etc!

 

I hope you enjoy these delicious scones at your

“Weekend Breakfast Table”…Happy Sunday!

Manda

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