Blueberry Scones
Lately I’ve been obsessed with two things (err…other than Puck and Lauren): whole-wheat and blueberries. It’s not news that whole-wheat flour is better for you than the white stuff, but using regular whole-wheat flour can sometimes result in tough cookies and other goodies. Enter whole-wheat pastry flour. This flour is more delicate and results in the lighter texture and flavor that you’re probably used to if you’ve been baking with white flour. With oh-so-yummy blueberries and the substitution of Truvia (a naturally-derived, zero calorie sweetener that won’t slowly eat away at your insides) for sugar, this is an almost guilt-free pastry. My favorite kind!
Ingredients:
1 ½ tsp egg replacer
2 tbsp water
2 ½ cup whole wheat pastry flour
2 tbsp and ½ tsp Truvia
4 tsp baking powder
½ tsp salt
¾ cup cold vegan butter (I used Smart Balance Light)
1 cup frozen blueberries
½ cup almond milk
2 tbsp almond milk for brushing the tops
cinnamon, nutmeg, and truvia
Preheat oven to 425 degrees F.
Mix the egg replacer with the water with a hand mixer or in a food processor until thick and creamy. Set that aside.
In a bowl, mix together flour, Truvia, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Mix in the blueberries.
Add the milk and egg replacer mixture. Mix until just combined (the dough won’t be smooth).
Gather the dough into a ball (you might need to add another splash of milk to do so) and roll out on a floured surface into a circle about a half-inch thick. Cut into triangles (I got about 12 out of my batch). Place them on a baking sheet that's been spritzed with Pam. Brush the tops with a little milk and sprinkle with cinnamon, nutmeg, and Truvia.
Bake for about 15 minutes, until tops are golden brown.
Enjoy in the morning with a mug of agave-sweetened green tea. Delish!
I modified this recipe from The Joy of Vegan Baking. This is such an awesome cookbook; I definitely recommend you check it out!
