Tuesday, March 8, 2011

Blueberry-Lemon Scones

These are my “go-to” breakfast treat when I have friends over. Trust me; you cannot go wrong with these. Your dairy loving friends will gobble them up and ask for more.
Blueberry-Lemon Scones
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    2 teaspoon baking powder
    1 teaspoon salt
    1/2 cup sugar in the raw sugar
    1/2 cup margarine
    zest of 1 lemon
    1/2 cup fresh or frozen blueberries (or a berry of your choice)
    1/2 cup non-dairy milk (I use almond, coconut is also good)
    extra sugar and vegan milk for top of scones


Preheat oven to 400 degrees. Spray cookie sheet lightly with oil or vegan cooking spray. Combine flour, baking soda, baking powder and salt. Mix well to distribute ingredients evenly.  Add sugar, margarine, zest, blueberries and milk and stir until everything is mixed. Divide dough into six round pieces and place onto cookie sheet, flattening them a bit. Brush milk on tops of scones and sprinkle with sugar.  Bake for about 13-15 min. or until scones are a little brown on top.  Enjoy!
If you use blackberries or raspberries- fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.

If you prefer your scones to be more “uniformed”  follow these simple steps: Flour a large surface (I prefer wood/bamboo cutting board) and flatten out the dough. Work the dough into ½ inch thick circle. Once the circle is made, cut in half, then cut each half into thirds! Presto- bistro style scones!

I like mine to look crazy, uneven, and oddly shaped (the Gary Busey of scones)

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