Perfect Blueberry Einkorn Scones
Oct 10, 2018, 7:36 PM
3 cups (or 330g) Einkorn wholewheat flour
1/2 cup (or 70g) coconut flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/4 tsp salt
1/2 tsp citric acid
1/2 cup vegan butter, cut fine
1/2 cup milk, almond or soy
1/4 cup water mixed with 2 Tbsp ground flax seed
2 cups frozen blueberries
Preheat oven to 400 F (200 C).
Mix the dry ingredients.
Cut in the cold vegan butter pieces. A food processor works great and takes just 4 pulses to give it a pebble-like texture. Little butter chunks are OK.
Add the almond milk and frozen blueberries.
Mix just until the dough is partly holding together.
Place some parchment paper on a cookie sheet pan. Press out the dough in a rectangle about 5” x 12” x 3/4” thick.
Cut the dough into triangles to give the appearance of thin sliced pie pieces.
Bake 15 minutes.
Allow to cool.
Recut the scones along the previous cuts.
Serve hot or cold. Can be frozen.