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soft and cheesy mozzarella stuffed bread
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EASY VEGAN 20 MINUTE MINI BLUEBERRY SCONES
20min · 8 servings Ingredients: • 1 cup all-purpose flour • 3 tbsp cold vegan butter • 1/4 tsp salt • 3 tbsp cane sugar • 1 tsp vanilla • 4 tbsp nondairy milk • 1 1/2 tsp baking powder 1/4 cup blueberries (frozen or fresh) 1. preheat oven to 400F • 2. add flour to a bowl and cut in the cold vegan butter using a pastry cutter, fork, or your hands until you get a crumbly dough • 3. add in the rest of the dry ingredients and mix together • 4. add in the wet ingredients and fold in the blueberries, combine to form a dough - it shouldn’t be sticky or dry - add more flour or milk if necessary (be careful not to overmix to avoid it being doughy!) • 5. form into a 1 inch thick circle and cut into 8 small scones • 6. Bake for 17-20 minutes or until slightly golden brown on top
Nourished with Natalie l Seasonal Living & Recipes
