Mulberry Scones Recipe

Mulberry Scones Recipe

Sweet and chewy dried mulberries are so satisfying that they can easily be enjoyed by themselves‚ but surrounded by the comforting hug of a good scone bread you have all the makings of a simple yet entirely special baked good.

INGREDIENTS

⅓ cup water

2 Tbsp. ground flaxseed

1 cup gluten-free baking flour

 1 tsp. baking powder

½ tsp. sea salt

3 Tbsp. coconut palm sugar

3 Tbsp. coconut oil, melted

1½ tsp. vanilla extract

½ plant-based milk of choice

½ cup Navitas Organics Mulberries

 

 

DIRECTIONS

Preheat oven to 400°F. Line a baking pan with parchment paper and set aside.
Mix water and ground flaxseed together and set aside for 10-15 minutes.
In a medium bowl, mix together the flour, baking powder and salt.
In a separate bowl, whisk flax mixture with coconut palm sugar, coconut oil, vanilla extract and milk. Stir in flour mixture, alternating with the mulberries, until just combined. Do not overmix; batter will be thick.
Form into 10 large mounds on the baking sheet. Bake for 17-20 minutes, or until edges begin to turn golden.
Makes 10 scones
Submitted by Julie Morris | Luminberry

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Image of Mulberry Scones Recipe

Servings

10 scones

Sweet and chewy dried mulberries are so satisfying that they can easily be enjoyed by themselves‚ but surrounded by the comforting hug of a good scone bread you have all the makings of a simple yet entirely special baked good.

Ingredients

  • ⅓ cup water
  • 2 Tbsp. ground flaxseed
  • 1 cup gluten-free baking flour
  •  1 tsp. baking powder
  • ½ tsp. sea salt
  • 3 Tbsp. coconut palm sugar
  • 3 Tbsp. coconut oil, melted
  • 1½ tsp. vanilla extract
  • ½ plant-based milk of choice

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Directions

  1. Preheat oven to 400°F. Line a baking pan with parchment paper and set aside. Mix water and ground flaxseed together and set aside for 10-15 minutes. In a medium bowl, mix together the flour, baking powder and salt. In a separate bowl, whisk flax mixture with coconut palm sugar, coconut oil, vanilla extract and milk. Stir in flour mixture, alternating with the mulberries, until just combined. Do not overmix; batter will be thick. Form into 10 large mounds on the baking sheet. Bake for 17-20 minutes, or until edges begin to turn golden.