Vegan Blueberry Lemon Scones Recipes

VEGAN BLUEBERRY LEMON SCONES

Steps:

• In a small bowl, combine the psyllium husks and water. Mix well and set aside to thicken.
• In a large bowl, add the flour, 90g of granulated sugar, lemon zest, baking powder and flaky sea salt. Whisk well to combine.
• Using a box grater, grate the frozen vegan butter onto the combined dry ingredients. Use a pastry cutter or two sharp knives to cut the butter into the dry ingredients until you have a coarse, sandy textured mixture. Alternatively, blend everything together in a food processor using short pulses.
• In a medium bowl, mix together the vegan yogurt, lemon juice, thickened psyllium husks and vanilla extract. Mix well until smooth - bearing in mind that psyllium tends to clump together.
• Add the yogurt mixture to the butter/flour mixture and stir until just combined. Add the blueberries and stir again until combined.
• On a lightly floured surface or a baking tray lined with baking parchment, push the dough out into a rough 30cm circle and slice using a bench scraper or knife into 8 equal segments. Arrange the scones on the baking tray with at least 2cm between each one. Place in the fridge to chill for 20 minutes. Meanwhile preheat the oven to 200c.
• Once chilled, remove from the fridge and brush the tops of each scone with the plant milk and sprinkle with the remaining granulated sugar. Place in the oven to bake for 25-30 minutes or until puffed and golden brown on top.
• Once baked, remove from the oven and, without removing from the baking tray, place on a wire rack to cool for minimum 30 minutes.
• In a small bowl, mix together the icing sugar and lemon juice until smooth. Once the scones are cool, drizzle with the glaze and leave to set for a minute before serving.
• Optional: top with a little extra lemon zest if you have any.

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.