BabyCakes’ Vegan Blueberry Scones

A huge seller at BabyCakes NYC’s Lower East Side bakery, these scones are chock-full of blueberries and a wonderful breakfast treat.

Serves 8

What You Need:
  • 2 cups spelt flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup cold pressed oil
  • 1/3 cup plus 1/4 cup (for brushing) agave nectar
  • 1/4 cup cold water
  • 1 tablespoon vanilla
  • 1/2 cup fresh or frozen blueberries
What You Do:
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
  2. Place flour, baking powder, and salt in a bowl and mix. Add oil, 1/3 cup agave nectar, water, and vanilla and mix for 30 seconds. Gently fold in blueberries.
  3. Drop large spoonfuls of dough onto cookie sheet and bake for 8 minutes. Remove from oven and brush with agave nectar. Continue to bake for an additional 2 to 4 minutes or until lightly golden.
 Comments

More Recipes

Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans

This holiday favorite comes complete with sweet, caramelized pecans that are sure to dazzle your guests.
Read More »

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Read More »

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »