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This is a keeper!! Note: while baking, the scones might not hold the triangular shape – this step is more for ease of making evenly sized scones. Roll the dough around in the flour on the parchment to cover. Just me? Line a baking tray with parchment paper. Scones should be golden brown on top and feel crisp to the touch when finished baking. ★☆. Cut square in half then cut pieces in half again, to make 4 (3″) squares. ★☆ These Rustic Vegan Lemon and Blueberry Scones are truly the best scones recipe out there! I chose to add in some blueberries and lemon zest, because (1) blueberries are in season and (2) I love the combination of lemon and blueberries. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Transfer the dough from the bowl to the baking tray. Notify me of follow-up comments by email. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. this link is to an external site that may or may not meet accessibility guidelines. Use your hands to “crumble” the oil and dry mixture into each other. Your dough should nearly come together by now, though there will likely be a bit of dry mixture still detached from the dough. Add comma separated list of ingredients to exclude from recipe. Cut square in half then cut pieces in half again, to make 4 (3″) squares. Drizzle glaze on top of scones. Save my name, email, and website in this browser for the next time I comment. Using a knife or metal bench scraper, cut your disk into ten triangles. Stir to thoroughly combine. My husband loved it! The sugar bakes beautifully in the oven and adds an extra layer of flavor to the finished product. Cut squares in half on a diagonal to make triangles. Pulse 3 or 4 times to mix. Do this until the oil has absorbed into the dry mixture, and don’t over-handle your dough. Long answer, also yes. Truthfully, I could eat a few of these scones all day, every day. Fold in blueberries, making sure they are well coated with the dry ingredients. Stir into flour mixture and mix just until slightly moistened. Hi guys, quick announcement. These Rustic Vegan Lemon and Blueberry Scones are an 11, dare I say 12, out of 10. Lightly press your dough ball into a thick, flat disk, about 9 inches wide. Add rosemary! Make a well in the center and pour in cream. Your email address will not be published. Place scones on an ungreased baking sheet and brush tops with cream. Required fields are marked *, Rate this recipe I’ve been to a fair few different places for Afternoon Tea such as my local cafes, the Savoy in London, and some random spas in the country side… and Scones are an integral part. The rosemary pairs so nicely with both the lemon and blueberry, but I know that herbs in desserts isn’t for everyone, so the rosemary is optional in the recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. TIPS: Butter and cream should be cold. In a medium bowl, combine flour, raw cane sugar (the amount listed, save the “extra” for later), baking powder, and salt. To make the lemon glaze, in a bowl, whisk powdered sugar, lemon juice, and zest until smooth. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Delicious Fresh Lemon and Blueberry Scones with Clotted Cream and Lemon Curd. For all of us who aren’t trying to feed an army or who don’t want to be forced to freeze extras, this is the recipe for you. Let cool slightly before enjoying. Continue working the lemon zest, lemon juice, and unsweetened almond milk into the dough. The optional lemon glaze takes these over the top. They really are some good a$$ scones. Does anyone else feel fancy while eating a scone? No dried out scones in my kitchen! ★☆ Flatten dough into a 9-inch round disc; cut disc into 8 triangles. You’re much better off using a light baking tray! They do however taste very good. Info. I couldn’t be more serious. These Rustic Vegan Lemon and Blueberry scones are not just “good scones, considering that they’re vegan”. I put a little lemon extract in it. Gently fold blueberries into butter-flour mixture. https://www.allrecipes.com/recipe/274329/lemon-blueberry-scones Your dough might be a bit sticky, but you should still be able to make neat cuts without much (if any) dough clinging to your cutting utensil. Using pastry cutter, cut in butter until it resembles oatmeal and is the size of peas. https://amyshealthybaking.com/.../06/05/healthy-lemon-blueberry-scones Let sit a few minutes before serving. Zest and juice your lemon, then add to the bowl. Enjoy Whenever: These scones are perfect for every occasion! If that is the case, add the final tablespoon of almond milk, and work it into the rest of the dough, forming a ball. Easy to make up to the point of rolling them out. Pour 1/4 cup unsweetened almond milk into the dough. You can also subscribe without commenting. Had I realized this I might have chosen a different recipe. Those are new recipes that will be hitting the blog soon, so stay tuned. Use extra light olive oil. 348 calories; protein 4.7g 9% DV; carbohydrates 39.9g 13% DV; fat 19.4g 30% DV; cholesterol 79.2mg 26% DV; sodium 332.3mg 13% DV. I didn't know how to rate these since I haven't yet made them but they sound yummy. Just when you think that it’s time to start adding extra liquid, the dough will magically come together. Amount is based on available nutrient data. If the olive oil does taste peppery, use a different neutral oil. Short answer, yes. Yes, this applies even if you’re eating scones in your pajamas (like I did while recipe testing). What that means for you is that each scone is studded with blueberries, adding little bursts of extra sweetness in every bite. ). They were much more moist than I expected scones to be. Be very careful not to mash the blueberries. Yeah? But in this blueberry scone recipe, I only used spelt flour. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze. Baking during Covid 19 pandemic meant modifying with ingredients on hand...sub with dry blueberries and plain greek yogurt instead of cream. Had to eat with a fork. My husband thought they were great. Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. And for anybody who’s curious, all of those treats in my fridge that I mentioned earlier? Just a few items you probably already have lying around in your pantry or fridge, a bowl, a fork, a baking tray with some parchment, and you’re good to go. Delicious. I’m pointing this out because while I was recipe testing these Rustic Vegan Lemon and Blueberry Scones, of all of the sweets I had to choose from, I decided to eat four of these scones in one day. If dough is too dry, add 1 tablespoon lemon juice or cream. Measure and pour olive oil into the bowl. These Rustic Vegan Lemon and Blueberry Scones are an 11, dare I say 12, out of 10. Store in a sealed container at room temperature or in the fridge for a few days (if you haven’t already finished them in the first day or two! Bake in the preheated oven until light brown, 20 to 23 minutes. Let scones cool before applying glaze. Notify me of followup comments via e-mail. Percent Daily Values are based on a 2,000 calorie diet. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add blueberries to the bowl. I'd probably try 350-375 next time. Awesome!!!!! Enjoy these scones as an addition to any breakfast or brunch spread – they won’t give you the sugar crash that other, more heavily sweetened treats often do. If your olive oil isn’t labeled as “extra light”, taste a tiny droplet of the olive oil before adding to your dough. Don’t use a dark nonstick baking tray. That’s a lot of blueberries, at least for the amount of dough that this recipe creates. Your email address will not be published. I love the crunchiness of the top with the brushed cream for baking. https://bakerbynature.com/greek-yogurt-lemon-blueberry-scones Texture: These scones are perfect for anyone who loves scones that have a crispy, golden, toasted exterior paired with a fluffy, biscuit-like interior. In a medium bowl, combine flour, baking powder, sugar, and salt. Top your scones with a bit of extra raw cane sugar. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. No? Very tender not dry delicious! That said, the dough will seem quite moist once formed. The dough will seem very dry, and you might wonder how the dough will ever come together, but stick with it. Brush scones with 2 tablespoons heavy cream. If you want more from Orange and Oat, here are links to my Best Breakfast Recipes and Favorite Baking and Dessert Recipes! Enter your email address to subscribe to Orange and Oat for notifications of new recipes and posts! Don’t add too much liquid to the dough. Place scones on an … It did give the end product a really nice, almost surprising nutty flavor. You can zest and juice lemons and freeze for later use. All That Fruit: This recipe calls for 1/2 cup of blueberries.

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