Enjoy 6 vegan scones, made with our neat egg, almond milk, pineapple and coconut flakes.
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 400. 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 400 for approximately 22 minutes or until golden along the edges.