There's something about a freshly baked scone. Cake for breakfast, really. And what's not to love about this scone that brings all the spring and summer vibes with the combo of lemon and blueberries?
These scones are easy to make, even for the inexperienced baker. Unlike other pastries, there's no exact nature to scones and the more rustic they're formed, the better. Just like the heart shaped one I wound up with below, they should definitely taste, and look, like love.
Here's the recipe.
Lemon Blueberry Scones
A Mother's Day Recipe 2020
Scone Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegan butter, chilled
4 tablespoons honey or agave
2 tablespoons cane sugar
3 tablespoons lemon juice
2 tablespoons lemon zest (about 2 lemons' worth of zest)
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
1 cup blueberries
1 tablespoon sugar in the raw, for sprinkling
Glaze Ingredients
1 1/2 - 2 cups confectioner's sugar
1/4 cup lemon juice
1 tablespoon vegan butter, melted
Method
Preheat the oven to 400 degrees. Mix flour, baking powder, salt, and cane sugar in a medium bowl. Cut in the butter until the butter is in tiny clumps and is evenly distributed.
Add honey/agave, lemon juice, lemon zest, almond milk, and vanilla extract. Mix ingredients. If the dough is too dry, add 1-2 tablespoons more almond milk. Carefully fold in the blueberries.
Add the dough to a floured surface and form into a round disc. Divide into 8 even slices. Using a spatula, transfer to a parchment-lined baking sheet. Sprinkle with sugar in the raw.
Bake for 20 minutes. Remove from oven and let cool completely before adding glaze.
Whisk the glaze ingredients until smooth. You may need to add more confectioner's sugar to create a thicker glaze. Drizzle over the top of the cooled scones.
Store in an air-tight container for up to 3 days on the counter.
Enjoy!
