Blueberry Scones

We’ve been enjoying The Crown at our house, I introduced my husband to crumpets, and I’ve been drinking lots of tea.  I guess we have a bit of a British theme going on here.

I was inspired to make some scones today, and I’m pretty proud about how they came out. Now that I’m feeling better I’m back in the kitchen, I also have a bit of a sweet tooth this pregnancy and have been gravitating towards baking.  We have lots of blueberries in our freezer so yesterday I cranked out some blueberry coconut pancakes and today I felt inspired to make some scones.

I love a good scone.  Apparently so does Soy Bean.

Ingredients

  • 4 cups of flour
  • 6 tablespoons of sugar
  • 4.5 teaspoons baking powder
  • 2 flax eggs
  • 1/2 cup and 2 tablespoons of cold vegan butter
  • 1 cup of frozen blueberries
  • 1.5 teaspoons salt
  • 3/4 cup and 2 tablespoons plain almond milk
  • 2 tablespoons fresh lemon juice

For the glaze

  • 1 cup of powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons melted coconut oil

Preheat oven to 375 degrees.  First, make your flax eggs (three tablespoons of water and one tablespoon flaxseed meal = one egg) and set aside in a bowl.  In a large bowl combine flour, sugar, baking powder and salt. Add the cold butter to the dry ingredients.  Take a fork and cut up the butter until your mixture resembles wet sand.  Whisk together 3/4 cup of milk and flax egg and add to the bowl.  Mix together and add the remaining 2 tablespoons of almond milk and lemon juice.  Fold in your blueberries.  On a well floured surface kneed your dough and flatten into an about 8 inch circle.  Cut your dough with a pizza cutter into eight triangles.  Place the individual triangles on a baking sheet.  I lined mine with aluminum foil lightly coated with flour.  Bake for 30 minutes.

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Once your scones are baked and cooled, combine powdered sugar, fresh lemon juice and coconut oil to make a glaze.  Top your scones with the glaze, try to do a better job than I did.

I was pretty proud with how these came out. My husband and split one to taste test, he approved.  I think I will be looking forward to breakfast this week!  Enjoy!

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