Blueberry Scones

8 pieces


3.5 oz Buckwheat flour
2.8 oz Rice flour
1 oz cane sugar
1 pinch of salt
2 tsp baking powder
2.4 oz vegan butter
1.7 oz blueberries
0.4 cup almond milk
1 tbsp skyr
1 egg for covering


Mix all the dry ingredients in a bowl.
Add butter and mix it with the fingers until you get a sandy mixture.
Add egg, milk and skyr and knead the dough until you get a ball.
place the dough on a baking sheet on a baking tray and press the dough a little flat, then cut out in 8 pieces. Brush with an egg for cover.
Bake in the oven 356 Fahrenheit (180 Celcius) for about 15 minutes.
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