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.

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