Vegan Tofu Scones with Coconut Delight

In a blender, combine the coconut milk and cornstarch until smooth. Then, add the tofu cut into small pieces along with the yacon syrup, lime juice, and coconut paste.

Blend everything together thoroughly until you achieve a smooth consistency. Use a spatula if needed to help mix the ingredients well.

Transfer the filling into a glass bowl, cover with plastic wrap, and refrigerate for a few hours or overnight. Once chilled, give it another good stir until it is uniform.

In a mixing bowl, combine the green buckwheat flour, gluten-free flour blend, almond flour, baking powder, and a pinch of salt. Mix these dry ingredients until well distributed.

Add the yacon syrup, melted coconut oil, and warm plant milk to the dry mixture. Combine until a dough forms. Let it rest for about 10 minutes, allowing the almond flour to absorb extra moisture.

If the dough feels too wet, you can add an additional 5-10 grams (0.2-0.35 ounces) of milk.

Roll out the dough on parchment paper to a thickness of about 0.5 centimeters (0.2 inches). Using a round cookie cutter, cut out circles with a diameter of 10 centimeters (4 inches); you should get around 14 scones.

Place 1.5 to 2 tablespoons of the tofu filling on one half of each dough circle. Gently fold over the other half and press down lightly to seal. Brush the tops with a little yacon syrup for a lovely glaze.

Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). Bake the scones for about 10-12 minutes or until they turn a beautiful golden brown.

Allow the scones to cool completely on a wire rack before serving. Enjoy your delicious vegan tofu scones with friends or family!