Vegan Lemon-Blueberry Scones
This recipe from Rob Blum, owner of Knead Bakery in Burlington, Vermont, was adapted for the March/April 2019 issue of fresh. Swapping coconut oil for traditional butter and a "flax egg" (a mix of water and flaxseed) for eggs makes this scone totally vegan, and absolutely delicious.
Nutrition
Calories: 280 kcalCarbohydrates: 43 gProtein: 5 gFat: 10 gSaturated Fat: 8 gSodium: 490 mgFiber: 2 gSugar: 9 g
Ingredients
- 2 Tbsp. water
- 1 Tbsp. ground flaxseed
- 2 cups 10 oz. all-purpose flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup coconut oil solid, not melted
- 3/4 cup non-dairy milk
- 1/3 cup fresh or frozen blueberries
- 2 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1/2 cup confectioners' sugar
Instructions
- 1. Place a rack in upper-middle of oven and heat to 350 degrees.
- 2. Stir water and flaxseed in a small bowl and let sit 5 minutes. In a large bowl, whisk flour, sugar, baking powder, and salt. Add coconut oil and mix with hands until oil is incorporated and broken into pea-size pieces. Whisk flaxseed mixture until smooth and add to bowl with dry ingredients.
- 3. Add non-dairy milk, blueberries, and lemon zest and use hands to gently fold mixture until no dry flour remains and dough forms a loose ball.
- 4. Turn dough out onto a heavily floured counter and roll or pat into a disk about 3/4" thick. Cut disk in half, then cut each half into thirds to form six triangles.
- 5. Transfer dough to a parchment-lined baking sheet and bake until scones are firm to the touch and bottoms are light golden brown, about 20 minutes. Meanwhile, stir together lemon juice and confectioners' sugar in a small bowl until smooth to make a glaze.
- 6. Transfer baking sheet to a wire rack and let scones cool 10 minutes. Drizzle with lemon glaze and let set before serving, about 5 minutes.
- Source: Hannaford fresh Magazine, March - April, 2019