Vegan Blueberry Graham Scones

Yum!

Photo by Diane H.
Adapted from greengirleats.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

8-16

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from greengirleats.com

Ingredients

  • Ingredients

  • 1

    cup whole wheat flour

  • 1

    cup whole wheat graham flour

  • 1

    tablespoon baking powder

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon salt

  • 1/3

    cup coconut oil, solid

  • 3/4

    cup mashed ripe banana (about 2 medium bananas)

  • 1/4

    cup almond milk

  • 2

    tablespoons maple syrup or honey

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup blueberries, fresh or frozen

Directions

Directions 1. Preheat your oven to 425 degrees. 2. In the bowl of a food processor, pulse together your flours, baking powder, cinnamon and salt until evenly combined. 3. Add your coconut oil and pulse until you've achieved a coarse dough and there are no visible lumps. 4. Transfer your mixture to a wide bowl. Fold in your blueberries and then form a well in the center of your ingredients. 5. In a smaller bowl, whisk together your mashed banana, almond milk, maple syrup and vanilla extract. 6. Pour your liquid into the well in your dry ingredients and quickly fold in until your dough comes together. 7. Transfer your dough onto a well-floured surface and quickly shape into a flattened round about 1 to 1 1/12 inches thick.Using a pastry cutter, cut into triangles and transfer to a parchment lined baking sheet. Bake for about 15 minutes (rotating halfway through) or until lightly browned at the top and on the edges.

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