Every once in a while, I wake up with an oddly distinct craving for hot scones and tea. Today was one of those days. I whipped these up in a flash. They’re light and fluffy, plus vegan and gluten free, with just the right amount of sweet. The coconut gives them a nice depth of flavor and adds fiber. Enjoy!
1 c gluten free all purpose flour
1/2 c coconut flour
1/2 c maple sugar or evaporated cane juice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp Earth Balance (vegan butter), cold
3/4 c almond milk (you could probably use coconut milk too, for even more of a coconut-ty flavor)
1 tsp vanilla extract
1 c blueberries, plus one tbs all purpose flour
Preheat oven to 400 degrees.
In medium sized bowl, mix together all dry ingredients. Cut in Earth Balance with a pastry cutter until it only small pea-sized bits remain.
Make a hole in the center of the mixture and pour milk and vanilla extract in (you might want to mix vanilla into milk first). Stir with a spoon (or clean hands) until just combined- don’t over mix or they will be gummy instead of light and fluffy!
Mix blueberries with 1 tbsp of flour (this helps them keep their shape during cooking). Gently fold into batter, again taking care not to over-mix.
Form batter into a ball and lift out of bowl. Place on clean flat surface (I use waxed paper on my counter top- if you put a few drops of water underneath the wax paper, it will stay in place). Form into a circle and pat down until it’s about an inch high (should be about 10 inches in diameter). With a pizza cutter (or knife), cut into 8 even triangles. With a pie server or spatula, lift triangles onto a greased cookie sheet.
Bake for about 17-18 minutes. Serve with Earth Balance.