July 26, 2017
Enjoy 6 vegan scones, made with our neat egg, almond milk, pineapple and coconut flakes.
1Preheat oven to 400. Line baking sheet with parchment. Prepare the neat egg.
2 In a separate bowl, combine 2 ¼ cup flour, baking powder, sugar, and salt.
3Using a pastry cutter, chop in cold vegan butter with the dry ingredients until butter is the size of peas.
4Whisk the almond milk with the neat egg.
5 Gradually add the wet mixture to the dry ingredients. Fold in the pineapple and coconut.
6 Turn dough out onto a lightly floured surface.
7Add up to ¼ cup additional flour if required to knead dough and form into a smooth, but slightly sticky disc, about 1” thick.
8Cut disc into sixths.
9Using a spatula transfer the scones to the parchment lined baking sheet.
10Bake at 400 for approximately 22 minutes or until golden along the edges.