Easy Vegan Blueberry Lemon Scones Recipes

EASY VEGAN BLUEBERRY LEMON SCONES

Easy Vegan Blueberry Lemon Scones image

Who knew honey, whole wheat and blueberries could get them running to the table so fast? Make a double batch, these won't last long. YES, I realize that many vegans will not eat honey. As I have an entirely cruelty free hive in my back yard, I know where my sweetness comes from and how well and humanely the honey is harvested. If you don't have the same assurance, then use agave nectar or vegan sugar to replace the honey.

Provided by joop9182

Categories Scones

Time 25m

Yield 9-12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup agave nectar or 1/3 cup vegan sugar
1 cup soymilk or 1 cup almond milk
1 tablespoon lemon juice
1 tablespoon vegan egg replacer powder, mixed to the equivalent of 1 egg
1/4 cup vegan margarine, melted
1 cup blueberries
1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

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.

Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.2, Sodium 229.9, Carbohydrate 30.5, Fiber 3.5, Sugar 9.4, Protein 4.5

LEMON BLUEBERRY SCONES

Lemon Blueberry Scones image

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Provided by Kim's Cooking Now

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g

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