Vegan Red Berry Scones
Oh..summer time. I actually hate you. My husband says I have seasonal depression, but the opposite if everyone else. Most people are depressed in winter, around all the holidays. I am depressed when it is hot. I hate the sun touching my skin, I don’t particularly love the beach, and I sweat when I sleep. It sucks. So, you wanna guess what the only thing I truly love or even like about summer is? The fruit! I love berries, I love watermelon, I love cantelope! I bought the most beautiful berries the other day, and simultaneously wanted to have a tea party. Thus vegan red berry scones were born. Inspired by a really old Southern Living cookbook!
3 C. All purpose flour
1/2 tsp. Salt
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 C. Earth Balance
1/3 C. White sugar
2 tsp. Vanilla
1 flax egg( 2Tbsp flax meal + 3 Tbsp water)
1/2 C. Almond milk
2 Tbsp. Coconut cream
3/4 C. Raspberries
3/4 C. Strawberries
1.Preheat oven to 400 degrees.In a large bowl, sift all the dry ingredients.
2.Make your flax egg in a cup and let sit so it gets all jelly like.
3.Cream together the earth balance and sugar. Add vanilla and flax egg.
4.Start alternating between adding the dry ingredients and the milk, until it is all incorporated. Then add in the coconut cream.
5.Chop strawberries to desired size, stir in raspberries and strawberry with a spoon so the don’t get completely smashed.
6.Put dough on floured surface, adding more flour and kneading until it isn’t sticky, and you can move it easily. Shape into circle, about an inch and a half thick.
7.Cut with pizza cutter or knife into 8 triangles. Place on baking sheet lined with parchment paper.
8.Bake at 400 for 18-20 minutes. Half way through the baking process, brush the tops with more earth balance to help them brown.
Serve with coconut whipped cream, powdered sugar or earth balance. These are the bee’s knees.