Sunday with Scones. Do I need to say more?

Sunday. Snooze on. I woke up after 10. And had hubby still light snoring beside me. I love Sundays. It's the day I stay home all day long, wearing pj's, watching Netflix, baking and preparing for the next upcoming week. Since this is the day hubby usually is home too, we often do something special for breakfast. Today we made scones! Oh these wonderful scones. Me and my big sis used to make them all the time when we were younger. It was the ultimate "coming-home-from-school-want-to-bake-a-light-snack-meal", so that was what I made for breakfast today.

Because you know that scones are the best bread right? You only need a few ingredients to make these and they are made with baking powder instead of yeast, and they therefore don't need to ferment. You simply just combine the ingredients, roll the dough and bake in the oven. So good!

How do we serve the scones?

I served the scones with various clean, healthy toppings + butter. If you don't eat scones with butter, have you even eaten scones? My other favorite topping for scones is avocado, tomato, herb salt and just a little bit of fresh basil. I love this combination! But you can obviously serve them in optional kind of way.

THIS REICPE IS:

• Vegan

• Nut Free

• Lactose Free

• Super simple to make

• So delicious

• Great Weekend Breakfast

Wholemeal scones

approx 8 scones

INGREDIENTS:

2,5 dl graham flour

3 dl plain wheat flour

2 tsp baking powder

60 g room temperat vegan butter

a pinch of salt

2 dl plant based milk

HOW TO MAKE:

• Heat oven to 250 degrees C.

• Combine all ingrediens thoroughly in a bowl. I always use my hands when doing this recipe so that there are no butter lumps left in the dough.

• Roll smaller french rolls of the dough and place them on a lined baking sheet. 

• Bake in the oven for approx 8 minutes.

• Preferably eat them straight away, when they are still warm. They are the best like that.