Blueberry Scones and Clotted Cream

• 分量: 8 servings
• 調理時間: 25 minutes
• 総時間: 45 minutes

材料

1/4 cup vegan butter

4 oz. vegan cream cheese

1/4 cup raw cashews (soaked in hot water 20 minutes)

2 Tbsp water

pinch of sea salt

1 tsp lemon juice

2-3 Tbsp powdered sugar (optional, if you want a sweeter cream)

1 ½ cups all-purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

1/4 cup raw sugar (+ 2 Tbsp for sprinkling)

1 cup + 2 Tbsp soy milk

1 cup frozen blueberries

1 Tbsp melted coconut oil

手順

PREP: Preheat your oven to 400F and line a large baking sheet with parchment paper.

MAKE THE CLOTTED CREAM: Add all the ingredients to a high-powered blender or food processor and blend until smooth, stopping to scrape the sides as needed. This can take up to 3 minutes, so be patient. Transfer this to your fridge for at least an hour to thicken.

MAKE THE SCONES: In a large mixing bowl, whisk together the dry ingredients, add the milk and stir, then stir in blueberries. It won't come together completely, which is okay, so don't panic here like I did! Turn the scone dough onto a heavily floured surface (very important!) and sprinkle more flour on top. Turn the dough over a few times, sprinkling it with more flour until it’s no longer sticking to your hands or the counter. Use your hands to form a 2-inch thick disc and cut into 8 wedges.

BAKE THE SCONES: Place the wedges on your baking sheet. Brush each scone with melted vegan butter and sprinkle with remaining 2 Tbsp raw sugar. Bake the scones at 400F for 18-20 minutes.

SERVE: When the scones are done, let them cool a minute or two. Then, slice them and top with the clotted cream and a dollop of jam for afternoon tea. Enjoy!

栄養

• カロリー: 323 kcal
• 脂肪総量: 14 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 8 g
• トランス脂肪: 1 g
• ナトリウム: 363 mg
• 炭水化物総量: 45 g
• 食物繊維: 3 g
• 糖質総量: 14 g
• タンパク質: 6 g