Getting out of bed was a struggle today. I forgot to reset my alarms, but thankfully Mr. Neon’s woke me up in time to get my 30min ride in. My legs felt sluggish and tight, but they warmed up eventually.
I thought I would share a recipe today. This is one I adapted from one of the Eat What you Love cookbooks. I love the word biscone. They are definitely a scone/biscuit hybrid. I made them vegan and switched the original recipe’s blueberries for raspberries. You can use any berries you like. I haven’t tried with frozen berries, but I’m sure you can use them if that’s what you’ve got on hand. Thaw them a bit and toss them with flour before adding them to the mixture.
Vegan Wheat Raspberry Biscones
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pint fresh raspberries
1 cup almond milk
3 Tbsp vegan butter substitute, melted (I use Earth Balance.)
1 flax seed egg
1/2 tsp almond extract
Make your flax seed egg by adding 3 Tbsp of warm water to 1 Tbsp of flax seed meal. Let set for at least 5 minutes. Preheat oven to 425.
In a mixing bowl, combine the flours, wheat bran, sugar, baking powder, baking soda, and salt. Gently stir in berries. In another bowl, combine almond milk, melted butter, flax seed egg, and almond extract.
Add wet ingredients to dry ingredients and gently combine. It’s ok if the raspberries break up a little as you mix them in.
I use a muffin top pan. If you don’t have one, just use a parchment paper lined baking sheet. Drop 1/4-1/3 cup dollops. Bake 12-15 minutes. Recipe makes 8-12 biscones depending on size. You can sprinkle raw sugar on top prior to baking for extra sweetness.