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Summer Berry Scones

A dairy free, whole grain, vegan scone
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Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones
Calories 241 kcal

Ingredients
  

  • 2 cups White whole wheat flour
  • 1/4 cup Sugar
  • 1 tablespoon Featherweight baking powder
  • 1/2 cup Vegan buttery stick
  • 2/3 cup Oat milk or less
  • 1 teaspon Vanilla
  • 1 cup Wineberries, blueberries and blackberries or other mixed berries

Instructions
 

  • Preheat oven to 375F degrees.
  • Mix dry ingredients. Rub in the butter, leaving some pea-sized bits. Create a well in the dry ingredients and add the milk and vanilla. Start with 1/3 cup of milk and add more as needed.
  • Mix into a soft dough. Knead slightly until smooth. Fold berries into the dough. Form into an 8-inch round and slice into 8 wedges.
  • Bake for 20 minutes. Let cool before eating.

Notes

Adapted heavily from a recipe shared by a friend at WriteTheDocs Slack 3/18/20.

Nutrition Facts

Per scone: 241 Calories
Total Fat 12 g | Saturated Fat 4 g | Monounsaturated Fat 5 g | Polyunsaturated Fat 2 g | Trans Fat 0 g | Cholesterol 0 mg | Sodium 136 mg | Potassium 222 mg | Total Carbohydrate 27 g | Dietary Fiber 3 g | Sugars 8 g | Protein 4 g | Vitamin A 3 % | Vitamin C 3 % | Calcium 3 % | Iron 9 %
Keyword dairy free, low salt, vegan, whole grain