Blueberry Lemon Scones
Scones are a favourite breakfast and afternoon tea indulgence, and these not-too-sweet ones ought to attraction to all pastry lovers. You possibly can add lemon zest, minced candied ginger and a lemon glaze to Chealsea Conroy’s recipe. Or modify the components to fit your style. These scones are scrumptious served heat with vegan buttery unfold and preserves.
See different associated recipes in Vegan Selection.
Yield: 12 scones
Prep time: 25 minutes, plus baking time
Shelf life: finest in 1 day
2 cups unbleached all-purpose flour
¹/three cup firmly packed darkish brown sugar
2 tablespoons turbinado sugar
1 tablespoon baking powder
½ teaspoon salt
zest of 1 lemon
6 tablespoons vegan shortening
1 cup contemporary blueberries
¼ cup finely chopped sulfur-free candied ginger
¾ cup almond milk
three tablespoons Let’s Do Natural creamed coconut or coconut milk fats (use the thick cream on the high of the can)
2 teaspoons Egg Replacer combined with 2 tablespoons heat water
¹/three cup confectioners’ sugar, sifted
1 tablespoon lemon juice
1. Warmth the oven to 375 F. Line a baking sheet with parchment paper.
2. In a big bowl, mix the flour, sugars, baking powder, salt and lemon zest. Add the shortening and lower in with a pastry cutter. Add the blueberries and ginger and toss to combine.
three. In a separate bowl, whisk collectively the almond milk, coconut milk fats and diluted Egg Replacer. Slowly pour the liquid into the dry components and stir with a silicone scraper till the combination comes collectively. Knead three or four instances to make a dough. Don’t overmix.
four. Divide the dough in half. On a floured board, form every half right into a 6-inch spherical and lower every into 6 wedges. Place on the baking sheet and bake for about 25 minutes till evenly coloured on the sides.
5. Whereas the scones bake, in a small bowl, whisk the lemon juice into the confectioners’ sugar till clean. When the scones are baked, brush the tops with the lemon glaze and serve.
NUTRITIONAL DATA (per scone): Energy: 210; Ldl cholesterol: zero mg; Sodium: 120 mg; Fats: eight g; Dietary Fiber: 1 g
Ingredient Value Sheet
|2 cups unbleached all-purpose flour||$.06-1.00|
|¹/three cup firmly packed darkish brown sugar||$.13-.22|
|2 tablespoons turbinado sugar||$.12-.25|
|1 tablespoon baking powder||$.02-.03|
|zest of 1 lemon||$.48-.80|
|6 tablespoons vegan shortening||$.55-.92|
|1 cup contemporary blueberries||$1.35-2.25|
|¼ cup finely chopped sulfur-free candied ginger||$1.15-1.91|
|¾ cup almond milk||$.11-.19|
|three tablespoons Let’s Do Natural creamed coconut or coconut milk fats||$.31-.51|
|2 teaspoons Egg Replacer||$.16-.27|
|¹/three cup confectioners’ sugar||$.05-.09|
|1 tablespoon lemon juice||$.12-.20|
Joanna Pruess is an everyday contributor to Specialty Meals Journal.
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