Treat yourself to these sweet scones, made with the neat egg, almond milk, pineapple and coconut flakes. Each scone contains a fruity flavor reminiscent of pina coladas on a summer beach, all while keeping completely vegan. Enjoy as a delicious dessert or breakfast, or pair with your favorite vegan ice cream.
Serving Size: 6 Scones
- 1 neat egg
- 3/4 cup almond milk
- 2 1/2 cup all purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/3 cup fresh pineapple, crushed or chopped fine
- 1/4 cup unsweetened coconut flakes
- 6 tbsp vegan butter
Preheat oven to 400F. Line baking sheet with parchment. Prepare the neat egg.
In a separate bowl, combine 2 ¼ cup flour, baking powder, sugar, and salt.
Using a pastry cutter, chop in cold vegan butter with the dry ingredients until butter is the size of peas.
Whisk the almond milk with the neat egg.
Gradually add the wet mixture to the dry ingredients. Fold in the pineapple and coconut.
Turn dough out onto a lightly floured surface.
Add up to ¼ cup additional flour if required to knead dough and form into a smooth, but slightly sticky disc, about 1” thick. Cut disc into sixths.
Using a spatula transfer the scones to the parchment lined baking sheet.
Bake at 400F for approximately 22 minutes or until golden along the edges.
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