Blueberry & Redcurrant Scones

Berries, berries, berries? Are you getting tired of it yet? Because I’m not! I found a recipe for blueberry scones by @livinlaveganlife and simply added redcurrants as well. Perfect for a picnic, and that sour twist from the currants was really nice. I love that scones are so easy to make, but tastes like you’ve puts lots of effort into it.

In a food processor, mix 2,5 dl plain flour, 1 dl caster sugar (or other sweetener), 3 tsp baking powder, 0,5 tsp salt, 1 tsp coarsely ground cardamom and a pinch of vanilla.
Next, add 125 g of vegan butter and blitz. Add 1 dl plant milk and mix again.
At last, fold in 0,5 dl blueberries and 0,5 dl redcurrants to the dough.
Divide the dough in two and shape two wheels, about 1,5 dl thick, on an oven tray. Cut 6 or 8 pieces on each wheel, halfway through the dough.
Bake in the oven at 200 C for about 25 minutes. Let cool for at least 15 minutes before breaking into pieces for serving.

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