Well, it’s been awhile! Buying a house + moving + summer + 4 kids = BUSY!!! It will still be awhile until I a back in the swing of things, but I thought I would dive in and share this fantastic recipe with you. These were so perfect for a breakfast treat. Dessert like without a ton of sugar, fluffy yet dense at the same time. Sweet blueberry flavor with a hint of lemon. Delicious! This is another recipe from the cookbook, “Vegan Lunch Box” by Jennifer McCann. The only thing I changed is using a bit less sugar than the recipe called for, only whole wheat pastry flour, and I left off the sugar dusting on the top.
Vegan Blueberry Lemon Scones
- 2 cups whole wheat pastry flour
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup soy butter
- 1/2 cup plain, unsweetened soymilk
- 3/4 cup frozen blueberries
- zest of one lemon
Preheat oven to 400 F and spray a baking sheet with nonstick spray. Mix first 5 ingredients in a large bowl. Cut in butter. Add soymilk and mix to combine, using a little extra soymilk if the mixture is too dry. Fold in blueberries and lemon zest. ***Divide the dough in half and press each half into a circle about 3/4 inch thick on a floured surface. Cut like a pizza into 6 pieces each, for a total of 12. Arrange scones on the baking sheet and cook for approximately 15 minutes, or until the edges are golden brown.
***If you wanted to save time, forget this step and just place 12 dollops onto the baking sheet for round scones. I have done this before, and they turn out just as delicious!
Of course, I doubled the recipe for my gang of swimmers! Enjoy friends and Happy Summer!!!
Oh, and don’t let the children burn themselves as they watch the scones cook in the oven with watering mouths 🙂