Blueberry-Chocolate Soft Scones

 
 
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.

 
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Instant Pot Plant-Based Yogurt

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Express Golden Milk