|A plate of delicious served with a side of fresh fruit & almond milk!|
What's better than a scone that tastes lightly sweetened and seems to border between a biscuit and cookie?
This recipe was loosely based on The Innocent Primate Vegan's blog post: Vegan Cherry Scones.
Vegan Cherry Berry Walnut Scones
3 1/2 cups flour (used 1 cup oat & 2 1/2 cups all purpose)
1/2 cup agave nectar
2 tablespoons baking powder
1/2 cup walnut cocoa meal (recipe below)
1/4 teaspoon salt
1/4 cup crushed walnuts
1/2 cup fruit ( thawed & chopped a mixture of cherries, blackberries, strawberries, & blueberries)
2 tablespoons unsweetened shredded coconut
1/2 cup soy milk (used So Delicious Unsweetened Almond Protein Plus)
1 teaspoon vanilla
generous sprinkling of turbinado sugar & cinnamon for topping (optional)
|No almond meal on hand? Why not a walnut cocoa blend?|
Walnut Cocoa Meal
1 cup walnuts
2 tablespoons cocoa
Grind into blender of food processor until a fine, coarse powder is produced.
|Mixing agave & flour.|
|Getting cherries & berries ready for action!|
|Add 1/4 of milk at a time, but don't over stir the ingredients. I let dough rest for 2 hours before preheating oven to 400 degrees.|
|With oven preheated at 400 degrees, I skipped kneading and made triangle shapes on cookie sheet, & sprinkled on sugar & cinnamon. A bit sloppy, but it's still scone-y!|
|Bake for 12-18 minutes, smiling as cinnamon takes over the kitchen air.|
|Crunchy on the outside, soft, moist, & chewy on the inside.|
Overall, a good recipe to try, especially if you love walnuts and that slight hint of chocolate flavor.