Vegan Lemon Blueberry Scones

Scones are probably my most favorite baked good. Scones are supposed to be soft & fluffy on the inside, slightly crisp on the edges, only slightly sweet, and loaded with fresh fruit. That’s the way I like them.

I have been trying to save this recipe for using exclusively at the bakery I intend to open one day, It is just too good not to share though! Plus I was really wanting some this week anyway, so It was the perfect time to do the food photography.

Scones are also attached to really warm memories of my childhood. For special occasions or when she could tell I needed one on one time with her, my mother would to take me to a local bakery for scones and tea. Reminiscing about how my mother would do little things like that with me, making me feel like I was so special and loved, is having me think of what special things me and my child will one day do together.

Now that my family and close friends know the news, I can finally share it with you… My husband and I are expecting our first child, due in June 2018!

I hope you love this recipe ❤

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

_DSC3232_DSC3235_DSC3240_DSC3241_DSC3248pin

Ingredients:

3/4 Cups Unsweetened Unflavored Coconut milk or Soy Milk + extra for brushing tops

2 Teaspoons Lemon Juice

2 Cups Unbleached All Purpose Flour

1 Tablespoon Baking Powder

1 Teaspoon Sea Salt

1/3 Cup Pure Cane Sugar + extra for sprinkling on top scones

1/4 Cup (2oz) Vegan butter or Coconut Oil, cold & cut into small chunks

1/2 Tablespoon Lemon Zest

8 ounces Fresh Blueberries *if using frozen, be sure to thaw completely and pat off excess moisture with a paper towel*

1/4 Cup Unsweetened Applesauce

Directions:

Preheat oven to 400°F

Mix non-dairy milk with lemon juice, set aside.

In a large mixing bowl, combine flour, baking powder, salt, and sugar, mix well. Use the back of a fork or a pastry blender to cut vegan butter (or coconut oil) into flour mixture, cut in until a course crumb mixture forms.

Add lemon zest and blueberries to flour mixture, toss to coat. Then pour in soured non-dairy milk, and applesauce. Using a rubber mixing spatula, gently stir until JUST combined, about 12-14 full circle stirs (Do not over mix!).

Using roughly 1/4-1/3 cup batter per scone, drop 8 scones onto a parchment lined baking sheet, 2-3 inches apart. *Gently form with your hands, if you are wanting more uniform scones.*

Brush tops of scones with non-dairy milk, then lightly sprinkle with sugar.

Bake at 400°F 15-20 minutes or until lightly browned.

Garnish with lemon zest, if desired.

Makes: 8 Scones               Prep Time: 12-15 Minutes          Cook Time: 15-20 Minutes

_DSC3250Enjoy!

 

 

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