St. Patrick’s Day is right around the corner, so we are getting ready to celebrate by sharing one of our favorite recipes – breakfast scones! I have always loved scones, but when I was lucky enough to travel to Ireland years ago, I had some of the best homemade scones that I had ever tasted! Since then, I have wanted to recreate a healthier version that could be enjoyed on a more regular basis, and below is our plant-based version:
-2 cups spelt flour
-2 tsp. baking powder
-1/2 tsp. sea salt
-1/3 cup maple syrup
-1 tsp apple cider vinegar
-1 flax egg (1 tbsp. flax meal mixed with 3 tbsp. water)
-1/2 cup nut milk, plus 1 to 2 more tbsp. if needed
-1/2 cup craisins or other dried fruit
Preheat to 400 F. Mix together all dry ingredients, except for the craisins. In a separate bowl, mix together all of the wet ingredients, and then pour into your dry ingredients. Mix together until just combined, and then add in craisins. The dough may still be a little sticky, which is fine, but you should be able to flour your hands and easily handle. If the dough is too dry, just add a little more nut milk a tablespoon at a time.
Using your hands or biscuit cutters, grab sections of dough to roll in your hand and then flatten out a little into circles on a non-stick baking sheet. You can alternatively roll out all of the dough and cut into triangles – your choice. Continue forming the dough into little rounds. Once done, bake the scones in the oven for 10-12 minutes, or until just golden around the bottom and edges.
Serve warm as is, or you can treat yourself a little with some vegan butter!
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