Scones are a relative of biscuits. They are tender, flaky, and light. These scones from Everyday Vegan Eats by Zsu Dever have the added benefits of blueberries and lemon. The glaze is completely optional, but even just a little bit is delightful; it adds a sweet, lemony zing and takes no time to prepare. They are best when eaten warm out of the oven.
Blueberry Scones
Ingredients:
- 3 cups unbleached all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon plus a pinch sea salt
- 6 tablespoons vegan butter
- 1/4 cup natural sugar
- zest of 1 lemon
- 1 cup plain or vanilla vegan milk
- 1 1/2 teaspoons apple cider vinegar
- 3/4 cup thawed and well-drained frozen blueberries
- 1 cup confectioners’ sugar, sifted
- 1 1/2 tablespoons fresh lemon juice
Directions:
- Preheat the oven to 400°F. Lightly oil a baking sheet or line it with parchment paper.
- Mix the flour, baking powder, and salt in a medium bowl. Add the butter. With a pastry knife or your fingers, cut the butter into the flour until it is the size of peas. Stir in the sugar and zest. Chill the bowl of flour in the freezer for 10 minutes.
- Mix the milk, vinegar, and blueberries in a small bowl. Chill the milk mixture in the freezer while the flour is chilling.
- Add the milk mixture to the flour mixture. Using a large spoon, gently mix the milk and flour until just combined; the dough will seem dry. Turn the dough out onto a lightly floured surface. Knead gently to combine and form into a 1-inch thick rectangle. (Kneading with a heavy hand will burst the blueberries and create a wet dough.) At this point the dough will be sticky.
- Cut the dough into 8 equal pieces (triangles are traditional) and transfer them to the prepared baking sheet, about 1 inch apart. Bake until they are light golden brown on top, 15 to 18 minutes.
- Combine the confectioners’ sugar, lemon juice, and a pinch of salt in a medium bowl. Mix with a sturdy whisk or electric hand mixer until the glaze is smooth. Add a teaspoon of lemon juice or water if it is too thick. Cool the scones on a baking rack for 5 minutes before spreading each scone with glaze. They can be frozen for three months in an airtight container.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.
