Lemon & Blueberry Scones (Vegan)
Lemon & Blueberry Scones (Vegan)Serves: 6 - 8 large scones Prep Time: 20 minutes Cooking Time: 15 minutes
Afternoon tea is served! These Lemon Blueberry Scones are the perfect afternoon treat and what’s even better, they are completely plant based! We can assure you our twist on this iconic British classic will be a winner. They are a hit with children and adults alike.
These vegan scones are light, fluffy and completely irresistible – we can’t promise you’ll be able to stop at just one.
2 1/2 cups self-raising flour
1/2 cup coconut oil, cold
1 pinch salt
2 lemons, zested
Preheat the oven to 180-200°C and line a baking tray with baking paper
Pour the flour into a medium sized bowl and mix through the salt. Add the cold coconut oil.
Using your hands, rub the cold coconut oil into the flour to create a breadcrumb like consistency. The heat from your hands will begin to melt the coconut oil so ensure to work as quickly as possible.
Add the milk to the flour mixture and stir with a wooden spoon to combine. You might need to use your hands here. Be very careful not to over work the mixture. As soon as it comes together stop mixing.
Add the blueberries and lemon zest to the dough and kneed a couple of times to evenly distribute throughout the mixture.
Roll out the dough to roughly 2cm thick. Using a cookie cutter or knife cut out 6-8 scones depending on how big you want them.
Place the scones onto the tray and bake in the oven for 15 minutes or until golden brown on the top and bottom. To ensure they are cooked through tap the bottom and it should make a hollow sound.
Serve with coconut yoghurt and jam to keep the recipe vegan or by all means go for the traditional jam and cream :)