Easy Vegan Blueberry Lemon Scones
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
9-12
ingredients
-
Dry Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
-
Wet Ingredients
- 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
-
GLAZE
- 1⁄2 cup powdered sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon lemon zest
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!