Vegan Blueberry Scones
These scones are tender, flaky and packed with fresh blueberries to create the perfect breakfast pastry!
Servings: 8 scones
Calories: 219kcal
Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- ½ teaspoon salt
- ¼ stevia baking blend
- 2 scoops vegan blueberry protein powder
- 8 tablespoons cold vegan butter cubed
- 1 cup unsweetened almond milk
- 1 cup fresh blueberries
Optional Glaze
- ¼ cup vegan powdered sugar
- 1-2 tablespoons almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, ground flaxseeds, salt, stevia and protein powder until combined.
- Add vegan butter to flour mixture and toss to coat. Press each piece of butter between thumb and index finger until butter resembles coarse crumbs. Add milk and blueberries and stir with a rubber spatula until dough is moistened.
- Turn dough out onto lightly floured surface and knead a few times with hands. Form into a flat circle about 1 inch thick.
- With a pizza cutter or large knife, cut dough into eight triangles like you would a pizza. Place scones onto the prepared baking sheet and bake in preheated oven for 20-25 minutes, until lightly golden on top. Allow scones to cool for 10-15 minutes.
- If desired, whisk glaze ingredients together in a small bowl and drizzle over top of cooled scones and enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 26.3g | Protein: 9.4g | Fat: 9.5g | Sodium: 197mg | Sugar: 3.3g