Bursting with fresh blackberries and crunchy walnuts these scones are made with whole grains and are plant-based. Dairy and Egg free recipe.
Course: Breads, Breakfast
Keyword: blackberries, walnuts, wholegrain
Author: Trish | The infinebalance Food Blog
½cupunbleached all purpose flour
1cupwhole wheat flour
½cuplarge flake rolled oats
¼cuphoneyor liquid sweetener of your choice
¼cupcoconut oilmelted but not hot
½cup+ 2 tablespoons almond milkany kind will do
¼cupcrushed red walnuts
1cupfresh or frozen blackberries
Preheat oven to 400 degrees.
Prepare cookie sheet with oil spray or brush with oil.
Mix dry ingredients - flours, baking soda, salt, and oats in a medium bowl.
Add the honey and the coconut oil and mix with your fingers to get a fine crumb evenly distributing the honey and coconut oil.
Add the milk and vanilla extract; mix until just moistened. Do not over-mix.
Fold in the berries and walnuts. On a lightly floured surface, loosely shape dough into a flat circle. Dough can be placed in plastic wrap at this point and chilled until ready to bake.
Cut into wedges and then place on a cookie sheet. Traditionally scones are not cut all the way through before baking. I prefer to cut them all the way through and separate them on the baking sheet so that inside cut corners get a little browned and crisp.
Bake for 20-22 minutes, or until deep golden brown in color. Let cool slightly before serving. Best served still warm the day they are made.
Adapted from the neverhomemaker.com.I've used honey in this recipe, which is not vegan. For a fully vegan treat substitute maple syrup or agave nectar.