Dessert
Vegan Scones
The perfect vegan scones recipe to enjoy all day long, especially with your afternoon tea! Super easy and full of flavours, made with Violife Creamy Original.
Prep time15 minutes
Servings4
- 1 pack Violife Creamy Original
- 200 g all-purpose flour
- 200 g whole wheat flour
- 75 g cup coconut sugar
- 250 g chopped fresh strawberries
- 200 g almond milk
- 2 tsp baking powder
- 75 g coconut oil, melted
- 1 tbsp maple syrup
- Juice of 1 lemon
- 1 tsp vanilla
- 3 tbsp chia seeds
- ½ tsp salt
- ½ tsp ground cinnamon, optional
- Preheat oven to 180°C.
- In a bowl, stir the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl add the almond milk and the coconut oil. Add this mixture to the flour mixture and whisk until combined.
- When it resembles a dough, add the strawberries.
- Make a ball out of the dough and transfer to a lined baking tray. Press dough into a circle with your hands and cut into 8 triangles. Separate triangles gently and set apart from each other.
- Place in the oven and bake for 15 minutes, or until golden. Let cool.
- Meanwhile place Violife Creamy Original, lemon juice, maple syrup, vanilla and chia seeds in a mixer and whisk until creamy.
- To serve drizzle scones with the lemon creamy and sprinkle with extra chia seeds.
