In case you hadn’t heard, Valentine’s day is on Sunday this year, which makes brunch the prefect way to celebrate whether you’re having a day with friends, your partner, or celebrating on your own (self-love totally counts on Valentine’s day!).
When I was thinking about some of my favourite breakfast/brunch items, baked goods were definitely at the top. I have a serious sweet tooth, but often want something a little bit savoury in the morning as well, otherwise I feel like I’m having dessert. Scones are a particular favourite of mine not only because they are delicious, but because they are so easy to make. In fact, recipes often explicitly tell you not to mix the batter for very long, or you will have dry, overly-hard scones, perfect for someone who has very little patience like me. Stumbling across this recipe from The Minimalist Baker, I knew I had found the perfect recipe for a fun, relaxed brunch.
I was a little war of the rosemary-blueberry mix at first, but deduced to give it a try anyway, and was pleasantly surprised. It’s definitely an unexpected flavour, but strikes a really nice balance between sweet and savoury, with the rosemary giving them a herby, grounding flavour– sort of the prefect combination for the end of winter and beginning of spring. It may even replace blueberry-ginger as my favourite flavour combo! The recipe originally calls for frozen blueberries, but I was lucky to find some really delicious fresh ones at the market, so subbed them in instead, adding a few extra because why not?
Another thing these scones have going for them is that they just so happen to be vegan. You could, of course, sub the flax egg for a chia egg, or other egg substitute, but I think these are pretty perfect as they are. I did need to add a bit more flour than the recipe called for, probably because I didn’t use spelt flour, which would have soaked up a bit more of the moisture, so be aware when you’re mixing and adjust accordingly.
• 1 flax egg (or one real egg, if you’re into that kind of thing)
• 1/4 c almond milk (unsweetened)
• 2 & 1/4c flour
• 1tbs baking powder
• 1/4 sugar
• 1/2tsp sea salt (finely ground)
• 1 tbs fresh rosemary, chopped (don’t sub for dried)
• 6 tbs room tempt. coconut oil (not liquid)
• 1/3 c plus 1 handful blueberries
- Preheat oven to 400°F, mix dry ingredients in a large bowl (flour, sugar, baking powder, salt, rosemary)
- mix wet ingredients in a smaller bowl (flax egg, almond milk)
- add coconut oil to dry ingredients as use a fork (or pastry cutter) to combine until it looks a bit like sand
- slowly add the wet ingredients, stir until just combined, then gently stir in the blueberries
- turn out onto a lightly floured surface, form into a 1-inch high disk, cut into wedges. (You could also make this recipe even simpler by making drop scones instead)
- sprinkle the tops with a little bit of sugar, then place on a baking sheet and bake for about 25 minutes
(click here for the original recipe)
How are you celebrating Valentine’s day? Let me know in the comments!