The Vegan Blueberry Corn Scones are a delicious recipe. Furthermore, the taste inspired you to make these vegan blueberry corn scones with a scone you had at The Post in east Nashville. Their healthy, sweet, and slightly savory take on most store-bought scones. Moreover, the combination of the recipes is very yummy, and the items are based on herbs and plants.
Ingredients:
- Lemon: 1.
- Cashew milk: 3/4 cup.
- Blueberries: 1 cup.
- Cornmeal: 3/4 cup.
- Blueberries: 1 cup.
- Salt.
- Cornmeal: 3/4 cup.
- Fresh corn: 1/2 cup.
- Lemon: 1.
- Baking powder: 1 tbsp.
Instructions:
- Set a baking sheet either with a paper towel or a silicone baking mat and dust it gently with flour.
- Warm the grill to 400 °F.
- To make your dairy-free buttermilk, combine a quarter cup of cashew milk and one teaspoon of lemon juice in a small dish.
- Let the blend settle for a few moments.
- Mix the spelled flour, cornmeal, flour, baking soda, brine, and lemon zest in a large bowl.
- Use a sharp knife and put the coconut oil in it.
- Trim the coconut and wipe out the oil from it, until it is the size of a pea.
- Add the corn, blueberries, and cashew buttermilk and stir until a dough forms.
- Set the dough onto the baking surface and roll it into a circle or round shape.
- Divide the dough into six equal halves, taking care not to let them contact each other.
- The scones for approximately fifteen to twenty minutes, till the sides and tops begin to faintly brown.
- Take it outdoors and allow it to cool.
- The remaining food can be saved for a few days in a baggie or an airtight jar.
Notes:
To make coconut oil stiffer before applying it, if it’s too soft, put it in the freezer for around twenty minutes.
Nutritional facts:
Carbohydrates: 49 g.
Fiber: 6 g.
Sugar: 12 g.
Protein: 6 g.
Iron: 2 mg.
Calories: 339 kcal.
Sodium: 421 mg.
