Sunday = Baking day!
This morning Jane and I felt like baking some vegan British scones!
They turned out a bit bigger then they where supposed to be so I call them vegan giant British scones.
I love baking these whole meal scones and serve them with strawberry jam from the supermarket. I do love to add some freshly squashed strawberry's. Just mix it with the jam..goodness. Life is good!
Have a great sunday!
12 giant scones or 6 normal sized ones (haha)
400 grams wholemeal flour
10 gram baking powder
50 grams caster sugar
3 tbs brown sugar
2 tbs coconut oil (half melted)
¼ tsp salt
350 ml unsweetened almond milk
handful of raisins
1 cup frozen berries (blue berries, raspberries, red berries)
1 tsp vanilla extract
Preheat the oven to 220ºC / 390ºF.
Mix in a large bowl the flour, baking powder, sugar, salt and coconut oil.
Now add the almond milk and the vanilla. Mix it all together with a spoon. Add the berries and the raisins and stir them in (Be careful not to over mix).
Line a baking sheet with parchment paper. Scoop out the dough and plop onto the baking sheet (6 for giant scones or 12 for normal seized ones). Bake for 15 minutes (for giant scones) or until golden.
Serve with jam!
Ps: we love to eat these scones as leftovers in the yogurt smoothie the next day!