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Blueberry Vegan Scones

Vegan Blueberry Scones
 

500 g potato starch

250 g white rice flour

31 1/4 g garbanzo bean flour

156 1/4 g tapioca starch

125 g arrowroot starch

93 3/4 g sorghum flour

531 1/4 g white sugar

65 2/3 g baking powder

6 1/4 g baking soda

28 1/8 xanthum gum

28 1/8 g salt

50 g ground flax meal

281 1/4 g cold margarine

468 3/4 g cold soy milk

112 1/2 g cold water

59 2/5 g vanilla extract

375 g frozen blueberries
 

Method:

1.     Mix all dry ingredients on speed 1

2.     Mix all wet ingredients in a pail with a whisk 

3.     Add margarine in 3 stages, scrape bowl and paddle between additions using speed 1, and mix until a flaky oatmeal texture happens

4.     Mix in FROZEN blueberries on speed one

5.     While the mixer is running slowly pour in wet ingredients 

6.     Mix for 6-8 mins

7.     Pack into parchment-lined trays and use a rolling pin to ensure the scones are level with the tray edge. Trim excess dough 

8.     Freeze right away
 

Baking Instructions:

1. Pull from the freezer and cut into the desired shape

2. Place scones on a parchment-lined tray

3. Brush with egg wash

4. Bake at 350 degrees for 26 minutes from frozen