Thursday, September 8, 2011

Vegan Blueberry Lemon Scones

I looooove me some blueberry scones.  Love them!  So when I became vegan, the very first thing I did, like literally a week afterward, was to find a new blueberry scone recipe.  Surprise, surprise, they were amazing (not a surprise because vegan baking is delicious!  Best pancakes ever?  Vegan ones that Tim made up!)!

I used this recipe, which is fairly simple and straight forward.  Start by preheating the oven to 425, then gather all your ingredients:
2 1/2 Cups Flour
1/3 Cup Sugar
3 tsp Baking Powder
1/4 tsp Salt
1/2 Cup Vegan Butter (like Earth Balance)
1 Cup Blueberries
Zest and Juice from One Lemon
1/2 Cup Water
Combine all the dry ingredients in a bowl, and add the lemon zest.  Mix thoroughly.
Add the lemon juice to the water.  Do you like how I kept the pulp and seeds from getting in the water here?  I do like to throw some of the pulp back in though; it's just easier to keep the seeds out this way. 
Meanwhile, cut the butter into the dry ingredients and work it until it's crumbly- do not over work it!  You just want a crumbly, dry mix.  I had to add a little extra butter to get the whole batch crumbly, but see what works for you.  

Chill both the water mixture and the crumbs for about 15 minutes.  Mix the blueberries into the dry mixture.

Next, slowly add the water to the dough and mix just until it all holds together.  Make sure not to over mix the dough!
Tip: Flour up your hands before the next step!
Make the dough into a ball and bring out to a lightly floured surface. 
Pat down into an inch wide circle or so.  Use your judgment!

Cut the circle into 8 triangles

Place on a greased cookie sheet.

Sprinkle with sugar...
Bake the scones for about 15 minutes, or until cooked through.  Check with a fork or toothpick if you're unsure.
Then enjoy!!  The nutritional facts for these scones are listed here, if anyone is interested!

1 comment:

  1. I made these with fresh cranberries and oranges for a fall-themed scone, and they turned out great!


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