Blueberry-Chocolate Soft Scones
1- Preheat oven at 350 fahrenheit and prepare and line a baking pan with parchment paper to keep scones from sticking to it.
2- Mix:
2/3 cups plant-based milk
1 tbsp ground flaxseed
1 tbsp apple cider vinegar
2 tsp vanilla extract
¼ tsp ground cardamom
¼ tsp ground cinnamon
3- Add
2 cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
½ cup applesauce
1 cup frozen wild blueberries
½ cup cacao nibs
4- On a baking tray, form triangles with the dough (yields about 6-8).
5- Cook 25 min or until a toothpick comes out clean when sticking it in the center of a scone.
6- Let it cool on a cooling rack for 10 min before eating.
7- Serve with a drizzle of maple syrup.
These scones have a texture that is between traditional scones and muffins. I absolutely love them, and with a bit of maple syrup, they remind me of a healthier version of Eggo blueberry waffles I used to eat on special occasions as a child.
They can make for a great snack, a healthy breakfast or even a nourishing dessert.