Dry Ingredients
- 3 cups (or 330g) Einkorn wholewheat flour
- 1/2 cup (or 70g) coconut flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp citric acid
- 1/2 cup vegan butter, cut fine
Wet Ingredients
- 1/2 cup milk, almond or soy
- 1/4 cup water mixed with 2 Tbsp ground flax seed
- 2 cups frozen blueberries
Directions
- Preheat oven to 400 F (200 C).
- Mix the dry ingredients.
- Cut in the cold vegan butter pieces. A food processor works great and takes just 4 pulses to give it a pebble-like texture. Little butter chunks are OK.
- Add the almond milk and frozen blueberries.
- Mix just until the dough is partly holding together.
- Place some parchment paper on a cookie sheet pan. Press out the dough in a rectangle about 5” x 12” x 3/4” thick.
- Cut the dough into triangles to give the appearance of thin sliced pie pieces.
- Bake 15 minutes.
- Allow to cool.
- Recut the scones along the previous cuts.
- Serve hot or cold. Can be frozen.