Coconut Almond Scones with Blueberries
The vegan coconut almond scones with blueberries from Spoonsparrow are a healthy take on the British pastry classic.
Ingredients
- 150 g blueberries
- 1 tbsp chia seeds (5 g)
- 1 tbsp ground flaxseed (10 g)
- 150 g almond flour
- 2 tbsp almond flour (for dusting)
- 50 g coconut flour
- 75 g shredded coconut
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- ¼ tsp salt
- 50 g whole grain sugar
- 125 g vegan margarine
- 100 g almond milk
- 30 g rolled oats (2 tbsp)
- 50 g Raisins
- 200 g coconut yogurt
- 1 tsp ground cinnamon
- 30 g dried mulberries (2 tbsp)
Instructions
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1.
Rinse, wash and drain the blueberries. Blend 100 g of berries with chia seeds and let sit for 30 minutes to absorb liquid.
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2.
Meanwhile soak flaxseed meal in 3 tbsp hot water for about 5–10 minutes.
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3.
Combine both flours, shredded coconut, baking powder, baking soda, ¼ tsp salt and sugar in a mixing bowl. Cut the margarine into small cubes and fold into the dry mixture until only larger crumbs remain.
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4.
Whisk almond milk with the soaked flaxseed, pour into the bowl and mix briefly with a fork until the dough comes together; add more almond flour or milk if needed. Fold in rolled oats and raisins.
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5.
Shape the dough on a surface dusted with almond flour into a round disc about 2 cm thick. Cut out 12 circles using a glass (≈6 cm diameter) and place on parchment-lined baking sheet. Bake at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes, then cool for 5–10 minutes.
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6.
For serving whisk coconut yogurt until smooth and sprinkle with cinnamon. Halve remaining blueberries. Spread the scones with blueberry‑chia spread, top with blueberries and dried mulberries, serve, and offer extra coconut yogurt on the side.
