vegan blueberry scones

DIFFICULTY: MEDIUM
TOTAL TIME: 40 MINUTES
SERVES: 8 SCONES
MACROS PER SCONE:

INGREDIENTS: 

• 2 CUPS WHITE WHOLE WHEAT FLOUR
• 1 TABLESPOON BAKING POWDER
• 1 TABLESPOON GROUND FLAXSEEDS
• 1/2 TEASPOON SALT 
• 1/4 STEVIA BAKING BLEND
• 2 SCOOPS OF BEAM VEGAN BLUEBERRY MUFFIN PROTEIN POWDER
• 8 TABLESPOONS COLD VEGAN BUTTER, CUBED
• 1 CUP UNSWEETENED ALMOND MILK
• 1 CUP FRESH BLUEBERRIES
• 1/4 CUP VEGAN POWDERED SUGAR (FOR OPTIONAL GLAZE) 
• 1 TABLESPOONS ALMOND MILK (FOR OPTIONAL GLAZE) 
• 1/2 TEASPOON VANILLA EXTRACT (FOR OPTIONAL GLAZE) 

DIRECTIONS: 

1. PREHEAT OVEN TO 400 DEGREES FAHRENHEIT AND LINE A LARGE BAKING SHEET WITH PARCHMENT PAPER 
2. WHISK FLOUR, BAKING POWDER, FLAXSEEDS, SALT, STEVIA AND BEAM PROTEIN POWDER TOGETHER IN A LARGE BOWL 
3. ADD VEGAN BUTTER TO MIXTURE AND TOSS TO COAT 
4. PRESS EACH CUBE OF BUTTER BETWEEN THUMB AND INDEX FINGER UNTIL BUTTER RESEMBLES COARSE CRUMBS 
5. STIR IN THE ALMOND MILK AND BLUEBERRIES WITH A RUBBER SPATULA UNTIL DOUGH IS MOISTENED 
6. TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE AND KNEAD A FEW TIMES WITH HANDS UNTIL FORMED INTO A FLAT CIRCLE ABOUT 1 INCH THICK 
7. CUT DOUGH INTO EIGHT TRIANGLES USING A PIZZA CUTTER OR LARGE KNIFE 
8. PLACE SCONES ONTO THE PREPARED BAKING SHEET AND BAKE IN PREHEATED OVEN FOR 20-25 MINUTES UNTIL GOLDEN ON TOP 
9. ALLOW SCONES TO COOL FOR 10-15 MINUTES 
10. WHISK TOGETHER THE OPTIONAL GLAZE INGREDIENTS IN A SMALL BOWL AND DRIZZLE OVER COOLED SCONES
11. ENJOY!