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Wild Blueberries + Lemon Scones potsandplanes.com
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5 from 1 vote

Wild Blueberries + Lemon Scones (vegan friendly)

Servings: 8

Ingredients

  • 2 1/3 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • zest of 1 lemon
  • 1/4 cup unsalted vegan Becel butter (or regular unsalted butter) keep frozen until ready to use
  • 1 cup wild blueberries
  • 1 cup oat milk (or use dairy 1/2 + 1/2 or heavy cream)
  • Demerara sugar for sprinkling on top
  • 1/2 cup icing sugar
  • juice of 1/2 a lemon

Instructions

  • Preheat oven to 425 F.
  • To a large bowl add just 2 cups of the flour, sugar, baking powder, salt, baking soda, lemon zest and mix together with a whisk.
  • Take the butter out of freezer and grate over flour mixture, then cut it into the flour with a pastry cutter until crumbly.
  • Stir in the blueberries, then pour in oat milk and stir with a fork until dough begins to form.
    Using a wooden spoon or spatula mix and gather up dough into a ball, incorporating the remaining flour until you can transfer the ball to your baking stone (or parchment lined baking sheet).
  • Pat dough down to form a circle about 10' wide.
    Using a large knife cut dough into 8 triangles, but do not separate.
  • Sprinkle top of scones with sugar and bake for about 18-20 minutes, until golden brown.
    Remove from oven and cool 10 minutes then cut into triangles and separate.
  • In a small bowl stir together icing sugar and lemon juice.
    Pour mixture over scones, cool another 10 minutes and then dig in and enjoy!