Vegan Blueberry Scones

Vegan Blueberry Scones

These scones are quick to make and taste so good when served warm right out of the oven. I use freeze-dried blueberries as they are sweet and hold up well. They are sold as snack food and can be found at natural food stores and Trader Joes.   My kids love these with a glass of rice milk,  but I think a well-made cup of coffee serves these best.  Enjoy!

 

 

Vegan Blueberry Scones

2 cups of flour

2 tablespoons of sugar + 1 tablespoon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons of coconut oil or allergy free butter (EarthBalance)

2/3 cup rice milk + 1 tablespoon

1 teaspoon vanilla

1/2 teaspoon lemon zest

Juice of 1/2 a lemon

1/2 cup freeze dried blueberries

Preheat oven to 425. Line a baking sheet with parchment paper and set aside. In a large mixing bowl combine dry ingredients (flour – salt). Cut in the butter (or oil) with a pastry cutter or potato masher until crumbly and evenly distributed.  Combine the wet ingredients (milk – lemon juice) in a separate small bowl.  Using a fork mix the wet ingredients into the dry slowly until just combined.  The dough will be sticky and soft. Fold in the blueberries and turn out onto a well floured surface.  Shape the dough into a circle about 3/4 inch deep.  Cut into 8 equal pieces and move to the baking sheet.  Brush lightly with a little rice milk and sprinkle generously with sugar.  Bake for about 20 minutes or until lightly browned.

 

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4 Comments

  1. These turned out SO well! What a great recipe. I made heart-shaped ones for my boyfriend (we are both vegan) on our anniversary yesterday, and we both loved them. Thank you! :)

  2. awww, I love hearing this. Happy anniversary and many more!

  3. These don’t look 3/4″ thick… Is that right? That is VERY thick it seems…

  4. Hi, yes we actually measured it with a ruler when we were writing the recipe. :) They don’t rise too much so it’s about right – and you want a little thickness so they don’t dry out. Let me know how they turn out.

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