World Vegan Day: Blueberry & Lemon Scones
31 October 2018
There's nothing quite like the smell of freshly baked goods to make a house feel warm and welcoming; the perfect way to spend a cold autumn afternoon.
1st November is World Vegan Day! So we enlisted the help of lifestyle blogger Sophie who came up with this tasty Blueberry & Lemon Scone recipe. Many people are under the impression that vegan scones are hard to pull off, but Sophie is here to show us how simple they really are to make!
Yielding a buttery, but still light and fluffy scone, the blueberry and lemon combination provides the perfect mix of sweet and sour. Slather on your favourite jam, add a dollop of clotted cream and they'll be all scone in no time!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
Serves: 8
Category: Dessert,Cakes
Ingredients
- 2 cups/280g self-raising flour (GF will work too)
- 1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
- ¾ cup/170ml almond milk
- Juice of 1 lemon
- Zest of 2 lemons
- 1 tbsp baking powder
- ¼ cup/43g light brown sugar
- 6 tbsp room temperature vegan butter
- ½ cup/80g frozen blueberries*
Method
- Preheat oven to 205°C/400°F/Gas Mark 6 and line a baking tray with greaseproof paper. Prep your flax egg in a small dish and leave to one side.
- Add flax egg mixture to a small bowl then add almond milk and lemon juice.
- In a separate mixing bowl, combine the flour, sugar and baking powder. Whisk to combine.
- Add the butter, then use a fork to cut through it so only small lumps remain.
- Whisk the wet ingredients mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and lemon zest and gently stir once more to incorporate.
- Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 8 wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit of cane sugar.
- Bake for 22-27 minutes or until fluffy and a light golden brown around the edges. Allow to cool slightly before serving.
*You can use fresh blueberries, but they’ll probably burst while cooking, making the inside of your scones a bluey/green colour.
Sophie hails from the North East of England, in a small and not so vegan-friendly town. After switching to a vegan diet three years ago and hearing one too many, "so you only eat lettuce" comments, she made it her mission to make vegan dishes as interesting as possible.
If you enjoyed Sophie's scones and want to try more of her delicious vegan recipes you'll find a new post at least once a week on her blog, Glow Steady.
B&M
