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.