These tender, moist blueberry scones are studded with juicy blueberry goodness. They are wonderful hot, split in half and slathered with butter.
Blueberry Scones
These tender, moist blueberry scones are studded with juicy blueberry goodness. They are wonderful hot, split in half and slathered with butter.
Ingredients
- 2½ cups all-purpose flour
- 1/3 cup cane sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup Earth Balance
- 3/4 cup blueberries
- Flax seed
- 2 Tablespoons soygurt +soy milk to make 3/4 cup
- Coarse sugar for sprinkling on top
Instructions
- Heat the oven to 400°. Combine 2¼ cups of the flour, the sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Using a fork, pastry blender, or your fingers, cut EB into the flour mixture until it forms coarse crumbles. Add blueberries and toss until combined.
- Use a fork to beat the soy milk mixture with the flax, then gently fold into the dry ingredients, mixing lightly just until blended. Add up to 1/4 cup additional flour if dough is too sticky.
- On a floured surface, divide the dough in half and gently pat each half into a circle 5 or 6 inches in diameter. With a sharp knife cut each circle into 6 wedges and place on a heavy duty baking sheet lined with unbleached parchment paper. Brush the tops and sides of the scones with a little EB and sprinkle with coarse sugar. Bake for about 20 minutes, or until golden brown. Cool on a wire rack. Serve warm.
Recipe and Photo Courtesy of Vegan Feast Catering on flickr / CC BY
