Only one bowl and 8 simple ingredients are needed to make these healthy raspberry almond scones. Filled with fresh raspberries, they are ready in only 20 minutes!
Raspberry Almond Scones [Vegan]
Cooking Time
12
Ingredients
- 1 3/4 cup buckwheat flour
- 4 tablespoons coconut sugar (add more if you want sweet scones!)
- 1 teaspoon baking powder
- 1/4 cup coconut oil (do not use liquid coconut oil – only solidified)
- 3/4 cup almond milk
- 1/4 teaspoon almond extract
- 1/2 cup raspberries
- sliced almonds for sprinkling
Preparation
- Preheat oven to 400ºF degrees and line a baking tray with parchment paper
- Combine dry ingredients and mix well
- Add the chilled coconut oil and cut into the dry ingredients.
- Stir in the nut milk and almond extract and gently mix (not too rough)
- Gently fold in the raspberries
- Knead the dough a few times then add to a floured surface and roll out into 1 inch thick circle
- Sprinkle with flaked almonds and then slice into 8 scones and transfer to baking sheet
- Bake in oven for 10-12 minutes
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