Vegan Blueberry Lemon Scones
Sweet blueberry and tangy lemon combo makes these scones so light and flavourful! Recipe by 365CleanEats!
Ingredients for 8 scones:
- 200g Plain Flour
- 4-5 Tbsp. Coconut Sugar
- 2.5 tsp Baking Powder
- 1/4 tsp Pink Salt
- 60g Coconut Oil (chilled and cut into small pieces)
- 1/2 cup (120ml) Soy Milk (or almond milk)
- 1 cup (130g) fresh Blueberries
- 2 tsp Lemon Zest
- 1 tsp Apple Cider Vinegar
Method:
1. Preheat oven to 200⁰C. Line a baking sheet with parchment paper.
2. In a small cup mix soy milk and apple cider vinegar and set aside.
3. Place every dry ingredient in a food processor and process until well combined.
4. Add the cold solid coconut oil and pulse until the mixture resembles wet sand.
5. Transfer the mixture into a bowl. Mix together blueberries, lemon zest, and soy milk mixture with your hands until the dough comes together.
6. Turn onto a lightly floured surface and pat into a disc, about 1.5-2 cm thick.
7. Cut into 8 wedges with a knife. Place on the prepared backing sheet.
8. Bake for 15-18 minutes or until well risen and golden.
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