Here is a recipe that was adapted from Terry Hope Romero’s book, the Protein Ninja.
There is no dairy butter or milk here… all plant based products that you can feel good about eating(ok, I wouldn’t eat these daily, but oh they are good on special occasions, especially Mother’s Day!)
These scones are soooo simple to make that a total beginner could make these as a special gift for their Mom, Grandmother, wife, friend or anyone you want to make a homemade delicious gift for.
Enjoy! Let me know if you make these and any comments or questions are always welcomed!
In health with love,
C & KPrint
Easy and quick, these scones are perfect for a special breakfast or even dessert. As a bonus, I have included Blueberry Chia Jam ! Yum!
3 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon celtic salt
1 stick Earth Balance butter, frozen, cut into cubes
1 cup non dairy milk ( I used 365 brand Soy, unsweetened)
1/3 cup coconut sugar or organic cane sugar
Zest of 1 lemon, then juiced
1 teaspoon vanilla extract
1 cup frozen organic blueberries
Blueberry Chia Jam:
3 cups fresh or frozen blueberries or a mixture of both
3 tablespoons chia seed, ground (I used a coffee grinder)
pinch of salt
2–3 tablespoons pure agave or pure maple syrup
Make the scones:
In a large bowl, combine the flour, baking powder and baking soda, salt. Whisk well to incorporate and make a well in the center of the bowl.
In a high speed blender: combine the butter cubes, sugar, milk, lemon zest and juice. Blend well.
Pour the wet mixture into the dry mixture, in the well of the bowl. Add the frozen blueberries Mix with large spoon then hands if necessary to incorporate. Do not overmix.
Turn dough onto a floured surface and knead gently for a minute, adding little more flour if necessary to prevent sticking.
Roll out dough until 1 inch in thickness. Cut into 8 large triangles. Put on cookie sheet lined with parchment paper. Sprinkle with little bit of sugar. Bake for 15 minutes or until lightly browned. Let rest.
Make Chia Jam:
Add the blueberries, ground chia seed, salt, agave and 1/2 cup water. Mash with a potato masher until desired consistency ( I like ours more like a preserve texture). Bring to low boil then turn down the heat and stir constantly for a few minutes or until slightly thickened, about 5 minutes. Cook on low for another 5 minutes and then take off heat and let rest. Pour into a jar when cooled.