Blueberry Scones

From Adrienne Weiss

These easy-to-prepare vegan blueberry scones make a great breakfast treat. Or, grab one or two when on-the-go. Yum!

Makes 10 scones

Time: 30 minutes

Ingredients:

  • 2 cups whole wheat spelt or whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup cold pressed oil
  • 1/3 cup plus 1/4 cup (for brushing) agave nectar
  • 1/4 cup cold water
  • 1 tablespoon vanilla
  • *1/2 cup blueberries

Directions:

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Spray very lightly with oil.
  2. Place flour, baking powder and salt in a bowl and mix. Add oil, 1/3 cup agave nectar, water and vanilla and mix for 30 seconds. Gently fold in blueberries.
  3. Drop large spoonfuls of dough onto cookie sheet and bake for 9 minutes. Remove from oven and brush each scone with agave nectar. Continue to bake for an additional 8 minutes, until lightly golden.
  4. Allow to cool for a few minutes before serving. Enjoy!

*Frozen wild blueberries work beautifully when fresh berries are out of season.