Vegan blueberry lemon scones
Posted: Thursday, February 28th, 2008 – 9:30 pm
Using the base recipe for the pumpkin scone recipe I published earlier, I was able to create a few variations. The variation here is a classic pairing of lemon and blueberry. The result was a very bright flavored scone due to the lemon with a bit of sweetness from the berries. I brought these to work this week with positive reviews – most folks commented that they liked how they weren't overly sweet like commercial scones can be.
Again the key to a flaky, crumbly, tender scone is to keep the ingredients as cold as possible and not overworking the dough. The idea is that the fat from the margarine creates layers with the gluten in the flour producing the flakes. I usually chill things in the freezer for about 15 minutes.
A quick note on the vegan margarine. This recipe was developed using Earth Balance. I've heard some folks mention that other kinds of margarine produce stickier dough – perhaps because of differing moisture content. You can experiment to figure out how to adjust.
Blueberry lemon scone ingredients
- 2½ cups unbleached all-purpose flour
- ⅓ cup sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegan margarine (I use Earth Balance)
- 1 cup blueberries
- zest and juice from one lemon
- ½ cup water
Pumpkin scone preparation
- Preheat the oven to 425°F. Lightly grease a cookie sheet.
- In a medium-sized bowl, mix dry ingredients thoroughly along with the lemon zest.
- In a separate container, add the lemon juice to the water.
- Break the margarine into small pieces and cut into the dry mixture until pea-sized pieces are left. Do not overwork the dough.
- Chill both the water and lemon juice and the dry ingredient-margarine mixture in the freezer for about 15 minutes. Remove.
- Mix the blueberries into the dry mixture.
- Mix the water and lemon juice together. Add to the dry ingredients, mixing just until the dough holds together. Do not overmix.
- Turn the dough out onto a lightly-floured surface and form into a ball.
- Flatten the ball out into a circle with a thickness of ½".
- Cut the circle into 8 equal wedges.
- Place the scones on the lightly-greased baking sheet. Sprinkle each scone with sugar.
- Bake scones at 425°F for 15 minutes.
- Serve warm.
Yield: 8 servings
|Serving Size 1 scone(137g)
Servings Per Batch 8
|Amount Per Serving|
|Calories 285||Calories from Fat 99|
|% Daily Value *|
|Total Fat 11g||17%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 3g|
|Polyunsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrate 41g||14%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|