It’s a holiday weekend, so what better way to bring in the weekend than breakfast with friends? We love this recipe not only because it is so easy, but because you can jazz it up with fresh fruit, non-dairy cheese, anything you want!
A delicious 3-ingredient vegan scone recipe your friends and family will love!
00:25
00:10
00:15
cal 279kcal
fat 12g
High sat-fat 11g
chol 0mg
High sodium 505mg
carbs 38g
Serving size 115g Calories from fat 112kcal Fiber 1g Protein 5g Sugar 5g
Ingredients
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2 cups of organic self-rising white flour
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2 tablespoons sugar
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1 ½ cup canned coconut milk (sweetened or not)
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½ cup sliced organic strawberries
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1/3 cup carob chips (optional)
Directions
- Preheat the oven to 350
- Sift together the flour and sugar in a medium sized bowl.
- In a small bowl mix the canned coconut well.
- Pour coconut milk and the strawberries into the flour mixture and stir until ingredients are just combined.
- Pour mixture onto a lightly floured board and knead very lightly until the mixture comes together. It should not be sticky.
- You can now form the mixture into a round 2” high circle and cut it into triangles, or you can simply break off pieces of the mixture and form rustic shaped scones as we did.
- Place the scones on a parchment lined baking sheet.
- Brush the tops with coconut milk and bake for 15-17min or until the scones are lightly golden and done.
- Remove from the oven and cool on a rack.
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