Vegan Scones with Blueberry “Ice Cream”

 

Vegan Scones
Ingredients:

Approx 3 1/2 cups** of self-rising flour (you will most likely need more)
½ tea spoon of sea salt
1 tea spoon of baking soda
½ cup of melted coconut oil
2 table spoons of caster sugar
¾ cup of plant milk (I use Coconut Milk – Koko brand)
1 tea spoon of vanilla extract
Juice of 1 small lemon
Maple Syrup (approx ¼ cup)
Dried cherries (75grams)
** I have used 200mls cup as a measurement

Preparation:

Preheat the oven to 200C
Place flour, salt and baking powder in a mixing bowl and mix thoroughly. Add coconut milk and mix until all ingredients combine well, next add caster sugar, maple syrup, lemon juice and vanilla extract, as well as melted coconut oil and dried cherries. Keep mixing. If the dough is too sticky add more flour, until it achieves required consistency. Next form small scones and place them on a baking tray lined with baking parchment. Brush the top of scones with plant milk. Bake for approx. 30 – 40 minutes (depending on the oven) until golden on top.
Serve with jam or blueberry “ice cream”

Blueberry “Ice Cream”

Ingredients:

2/3 cup of Blueberries
2 table spoons of coconut cream (canned)
2 dates
A dash of coconut milk if needed
Preparation:
Place all ingredients in food processor and mix until all ingredients combine well. If the mix is too dry add a bit of coconut milk.