Lemon Blueberry Scones Vegan Food

LEMON BLUEBERRY SCONES (VEGAN)

Steps:

• Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a small bowl combine flour, sugar, baking powder, salt, and lemon zest.
• Cut butter into small pieces and add them to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
• In a small bowl or liquid measuring cup combine coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
• With a wooden spoon or your hands, fold in the blueberries.
• Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of coconut milk or non-dairy milk and bake for 20-25 minutes until tops are golden brown.
• While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
• Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

EASY VEGAN BLUEBERRY LEMON SCONES

Steps:

• Combine dry ingredients thoroughly in a large mixing bowl.
• In a separate bowl combine the wet ingredients.
• Pouring the wet into the dry ingredients, mix until everything is just moistened.
• Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
• Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
• Bake at 400 degrees for about 15 minutes until lightly browned.
• While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.

BLUEBERRY LEMON SCONES

Steps:

• Preheat oven to 400°F.
• Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
• In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
• Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
• Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm.
• (Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).