Vegan Strawberry Scones Made With Almond Milk
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 10.6 g |
|---|---|
| Cholesterol | 0 mg |
| Sodium | 278.7 mg |
| Potassium | 76.9 mg |
|---|---|
| Total Carbohydrates | 7.6 g |
| Dietary Fiber | 0.6 g |
| Sugars | 2.1 g |
| Protein | 0.3 g |
Ingredients
- 3 cups whole wheat pastry flour (plus more for surface)
- 3 tablespoons raw sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold coconut oil
- 1 cup chopped fresh strawberries
- 1 cup + 2 tablespoons Almond Breeze Unsweetened Almondmilk Coconutmilk
- 1 teaspoon vanilla extract
- Extra Almond Breeze Unsweetened Original Almondmilk Coconutmilk and raw sugar for topping (optional)
Directions
- 1
Preheat oven to 400 degrees F
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Cut the coconut oil in with a fork until the mixture is crumbly.
- 4
Stir in strawberries.
- 5
Stir in Almond Breeze and vanilla, mixing until just combined & all the dry ingredients are incorporated.
- 6
Place dough onto a floured surface and pat into about a 9-inch circle. Cut the dough into 8 wedges. You may split the dough into two 4-5 inch circles, cutting each into 8 wedges, for smaller scones.
- 7
Transfer the wedges to a greased or nonstick baking sheet, brush with extra almond milk and sprinkle with raw sugar if desired.
- 8
Bake 20 minutes, or until golden brown and firm to the touch.
Made with these products:
Courtesy of: Fannetastic Food
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