Blueberry Scones (Whole Wheat, Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 231.5
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 297.2 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
View full nutritional breakdown of Blueberry Scones (Whole Wheat, Vegan) calories by ingredient
Introduction
By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.
I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving) By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.
This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.
I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)
Number of Servings: 8
Ingredients
-
2 cups whole wheat flour, plus extra for dusting
1/4 cup raw/turbinado sugar, plus 2 tablesppons to sprinkle on top
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Earth Balance (other margarines will not work as well)
1/4 cup soy or rice milk (unsweetened)
Directions
Preheat the oven to 400F.
Mix dry ingredients together, making sure there are no lumps in your baking soda or baking powder.
Rub in Earth Balance with your fingertips until the dough has a crumb like texture.
Pour in the soymilk a little bit at a time, mixing as you go. You only need to add enough soymilk for the dough to stick together.
Dust your countertop (or a large cutting board) with flour, and drop the dough onto the floured surface. Sprinkle a little more flour on top and form the dough into a circle about 1.5 inches thick. Cut the circle into 6 triangular slices like pie wedges.
Place the scones onto a cookie sheet at least an inch apart. Sprinkle tops with additional sugar.
Bake for 15-20 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user TAILSFOX.
Mix dry ingredients together, making sure there are no lumps in your baking soda or baking powder.
Rub in Earth Balance with your fingertips until the dough has a crumb like texture.
Pour in the soymilk a little bit at a time, mixing as you go. You only need to add enough soymilk for the dough to stick together.
Dust your countertop (or a large cutting board) with flour, and drop the dough onto the floured surface. Sprinkle a little more flour on top and form the dough into a circle about 1.5 inches thick. Cut the circle into 6 triangular slices like pie wedges.
Place the scones onto a cookie sheet at least an inch apart. Sprinkle tops with additional sugar.
Bake for 15-20 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user TAILSFOX.