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Saturday, October 13, 2018

Lemon Blueberry Scones (Vegan)

You can't really go wrong with these lightly sweet scones. By mixing refreshing lemon with pops of blueberry, all your breakfast guests will be gobbling these easy bake, vegan scones! More importantly, you can mess around with the flavors -- ie switch out the lemon for orange and the blueberries for cranberries! Go wild, friends!


2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup white sugar
2 tablespoons lemon juice
2 teaspoons fresh lemon zest (takes about 1 to 2 lemons)
3/4 cup almond milk (plus a few extra teaspoons if necessary)
1 cup fresh blueberries


Following these instructions exactly will provide the best results.

1. In a bowl, mix the all purpose flour, baking powder, salt, nutmeg, and sugar together.

2. Stir in the almond milk, lemon juice, and lemon zest using a spatula or your hands.  The dough should not be super crumbly, but should be just moist enough to hold together.  *Add a teaspoon or two of almond milk if your consistency is still too dry.* But, remember, not to overwork your dough!
3. Gently mix in your blueberries.
4. Press the dough evenly into a flat circle in a greased 9 inch cake pan. The dough will be sticky!
4. With a knife, cut down the middle of the scones, 5 or 6 times, until you have 8 equal pieces.
5. Bake the scones for 20 to 25 minutes at 400 degrees.  The scones will be ready if the scones pass the toothpick test (Stick a clean toothpick into the middle of the scones: if the toothpick comes out clean, the scones are done!).
6. Let the scones cool completely. Cut the scones into 8 pieces (retrace the cuts you made before the bake) and serve with tea or coffee!


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