I made myself vegan blueberry scones last night, so I’d be able to have one with my morning coffee on Mother’s Day. — Yum! #selflove
Happy Mother’s Day to me!
2 cups — gluten free flour (I use Bob’s Red Mill 1 to 1 baking flour.)
1 Tbsp. — baking powder
1/4 cup — sugar
1/2 tsp. — salt
Flax egg: 1 Tbsp. ground flaxseed and 3 Tbsp. water
6 Tbsp. — coconut oil, room temperature
1/2 cup — fresh or frozen blueberries or whatever berries you like.
Add flour, baking powder, sugar and salt and mix.
Add flax egg, and coconut oil and mix until crumbly.
Add in berries, gently fold in.
Bake at 400 degrees for 25-35 minutes or until top is slightly brown or it looks dry and crisp.