Vegan & Gluten Free Blueberry Scones
Makes 1 Dozen Scones
3 cups (either gluten free flour mix or I used gluten free oat flour*)
1/3 cup (packed) golden brown sugar
1 tablespoon plus
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons earth balance, cut into 1/2-inch cubes
1 cup plus 3 tablespoons gluten free oats
1 cup fresh blueberries
1 3/4 cups chilled soy milk
1 teaspoon vanilla extract 5 teaspoons raw sugar
*If you can't find gluten free oat flour, take the gluten free oats and put them into a food processor until finely ground and whala! OAT FLOUR!
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or spray with pam. Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add Earth Balance. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir soy milk and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist). Using 1/4-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar. Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature. (you can also cut them into triangles like I did but the drop are much easier and still taste just as delicious! ENJOY!
Or if you don'y feel like making them, click here to buy!
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