Blueberry and Earl Grey Silken Tofu Scones

Serving Size 8

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: Coaching with Kathy 

  • 2½ cups all-purpose flour 
  • 2 tbsp granulated sugar 
  • 1 tbsp baking powder 
  • ½ tsp salt 
  • 8 tbsp unsalted butter grated on a cheese grater, or vegan alternative 
  • ¼ cup Nasoya Silken Tofu 
  • ¾ cup buttermilk, or vegan alternative 
  • 1 tbsp vanilla extract 
  • 8 bags Earl Grey Tea 
  • 1½ cup fresh blueberries 

Preparation

  1. Preheat oven to 400°F. Line round baking dish with parchment paper.
  2. Slightly warm buttermilk and place 8 tea bags into steep at least 3 minutes.
  3. In a mixing bowl, combine flour, sugar, baking powder, powdered tea, and salt.
  4. Add the butter and toss with the flour. I found using my hands worked best.
  5. Add egg, infused buttermilk and vanilla. Mix until blended. DO NOT OVERMIX.
  6. Fold in blueberries.
  7. Remove dough with floured hands and place in baking round. Pat down slightly into the edge of the dish, evenly. Brush with additional buttermilk.
  8. Bake until golden brown, about 18 minutes. Let the scones cool to room temperature and slice into 8 pieces.
  9. Serve warm!

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