There is nothing better than a fresh scone on a Sunday afternoon. This scone recipe puts a plant-based spin of the traditional recipe. The addition of fresh blueberries and thyme add a velvety taste. Plus you’ll never have another spread once you try the whipped honey butter.

Ingredients

  • 240g plain flour
  • 60g sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 100g cold New Pastures Oat & Coconut Spread, cut in small pieces
  • 1 cup blueberries
  • 2 tsp fresh thyme leaves, stalk removed and finely chopped
  • 1 tsp lemon zest
  • 1/2 cup plant-based milk
  • 1 egg (or plant-based milk), lightly beaten for brushing the tops
  • 2 tbsp sugar for sprinkling on top

Preheat oven to 200°C. Line a baking tray with baking paper.

In bowl combine flour, sugar, baking powder and salt. Use your fingertips to quickly rub the Oat & Coconut Spread into the flour mix until mixture is size of very coarse crumbs. Stir in blueberries, thyme leaves and lemon zest. Stir in the milk until mixture just holds together.

Working quickly and lightly on a floured surface knead dough and shape into a 20 cm circle, about 2cm thick

Cut the dough into 8 triangle pieces and arrange into a circle 1 cm apart from one another Chill the dough on the tray in the refrigerator to harden the Oat & Coconut Spread in the dough for 20 to 25 minutes.

Brush tops with beaten egg (or use plant milk to keep it plant based) and sprinkle with the extra sugar. Bake 20 minutes or until tops are golden.

Cool for 2 minutes on baking tray, then transfer to wire rack and cool slightly. Serve warm or at room temperature with whipped honey butter.

To make whipped Honey Butter: Blend 100g of Oat & Coconut Spread with 1 – 2 teaspoons of honey in a blender until whipped and creamy.  Maple Syrup or Golden Syrup is also delicious.

Grilled Greek Almond Crumble with Tomatoes and Olives

Roasted Carrots with Greek Almond Crumble and Zoug (Green Sauce)

Cashew Wheel with Honey Toasted Walnuts and Rosemary

Cheesiest Mac and Cheese

Cheesy Oat Omelette

Blueberry and Thyme Scones with Whipped Honey Butter