Vegan Baking

Coconut Almond Scones with Blueberries

lactose free
5
Average: 5 (2 votes)
(2 votes)
Coconut Almond Scones with Blueberries

Coconut almond scones with blueberries - The British classic also tastes really good in the vegan version.

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
287
calories
Calories

Healthy, because

Even smarter

Nutritional values

Anti-aging to eat: In particular, the dark blue pigments anthocyanins from Blueberries inhibit inflammatory processes and scavenge free radicals. This in turn prevents skin aging and wrinkles and reduces pain in the joints.

The lactose-free coconut-almond scones can be frozen: After defrosting, simply bake them briefly in the toaster oven and they will taste just as fresh from the oven.

1 piece contains
(Percentage of daily recommendation)
Calorie287 kcal(14 %)
Protein6 g(6 %)
Fat23 g(20 %)
Carbohydrates14 g(9 %)
Sugar added4 g(16 %)
Roughage3.6 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0 mg(0 %)
Folate8 μg(3 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium217 mg(5 %)
Calcium38 mg(4 %)
Magnesium50 mg(17 %)
Iron1.1 mg(7 %)
Iodine1 μg(1 %)
Zinc0.8 mg(10 %)
Saturated fatty acids9 g
Uric acid16 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
12
Ingredients
6 ½ ozs Blueberries
1 Tbsp Chia seeds
1 Tbsp ground flaxseed
8 ¾ ozs Almond flour
2 Tbsps Almond flour (To prep)
1 ¾ ozs Coconut flour
2 ¾ ozs Shredded coconut
2 tsps Baking powder
½ tsp baking soda
salt
3 Tbsps coconut sugar
4 ½ ozs vegan Margarine
3 ½ ozs Almond milk
1 oz Oats (2 TBSP.)
1 ¾ ozs raisins
7 ozs Coconut yogurt
1 generous pinch cinnamon
1 ¼ ozs dried Mulberry (2 TBSP.)
How healthy are the main ingredients?
BlueberryMargarineAlmond milkraisinsMulberryOats

Preparation steps

1.

Sort blueberries, wash, and drain. Puree 3.5 ounces of berries with chia seeds and let swell for 30 minutes.

2.

Meanwhile, soak flaxseed meal in 3 tablespoons hot water for about 5-10 minutes.

3.

Mix both flours, coconut flakes, baking powder, baking soda, 1/4 tsp salt and sugar in a mixing bowl. Cut margarine into small cubes and work into flour mixture until only larger crumbs remain.

4.

Whisk almond milk with soaked flaxseed, add to bowl and mix in briefly with a fork until ingredients are just combined into a dough, adding more almond flour or almond milk if needed. Finally, fold in rolled oats and raisins.

5.

On a work surface floured with almond flour, shape mixture with lightly floured hands into a round patty about 1-inch high. Using a glass or cutter (approx. 2-inches around), cut out 12 circles and place on a baking tray lined with baking paper. Bake the scones in a preheated oven at 200 °C / 400 °F for 15-20 minutes. Then leave to cool for 5-10 minutes.

6.

To serve, stir coconut yogurt until smooth and dust with cinnamon. Cut remaining blueberries in half. Spread scones with berry chia mousse, top with blueberries and dried mulberries. Serve coconut yogurt separately on the side.