thanks to those rad pumpkin scones i made a few weeks ago, i've been on a scone kick lately. i had some fresh blueberries in the fridge & a bagful of lemons, so i thought those ingredients seemed ripe for some scone makin'. i perused the internet for a recipe & didn't find one quite to my liking, so i invented my own. kind of scary, but the proportions seemed similar enough to the pumpkin ones, so i gave it a go. they turned out just fine...delicious, even!
lemon blueberry scones (vegan)
makes: 8 big ones (or 16 little ones)
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup brown sugar
1 TBS baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ginger
zest of 1 lemon
¼ cup earth balance
¼ cup melted coconut oil (or canola oil)
¾ cup almond milk
2 teaspoons lemon juice
1 cup fresh blueberries (tossed with a little flour and/or granulated sugar)
for glaze: a tablespoon or so of remaining lemon juice + ½ cup powdered sugar (more or less juice depending on what you want the consistency like)…or...sprinkle unbaked scones with turbinado sugar
1. preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
2. combine all the dry ingredients (flours, sugar, baking powder, baking soda, salt, ginger, lemon zest) in a large bowl.
3. measure out the almond milk and add the lemon juice – let it sit while you do the rest.
4. “cut in” the earth balance (I just used my fingers to crumble it up)
5. add the liquefied coconut oil and stir til combined
6. add the almond milk to the mixture and stir til combined. Then gently fold in the blueberries with a spatula (I rinsed them in a mesh strainer, dried them off, and added a little flour and white sugar)
7. put the mixture on a silipat and form into a disc (about 6 inches across) – cut with a pizza cutter into 8 triangles and transfer to baking sheet. bake for 15-18 minutes until the scones are firm & a toothpick comes out clean.
8. Cool on a wire rack (lined with wax or parchment paper) and drizzle glaze on the top.