Scones are a favorite breakfast and afternoon tea indulgence, and these not-too-sweet ones should appeal to all pastry lovers. You can add lemon zest, minced candied ginger and a lemon glaze to Chealsea Conroy’s recipe. Or modify the ingredients to suit your taste. These scones are delicious served warm with vegan buttery spread and preserves.
| Cook Time: | 25 min |
| Prep Time: | 25 min |
| Total Time: | 50 min |
| Category: | Breakfast |
| Yield: | 12 scones |
| Method: | Baking |
Preparation
1. Heat the oven to 375 F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugars, baking powder, salt and lemon zest. Add the shortening and cut in with a pastry cutter. Add the blueberries and ginger and toss to mix.
3. In a separate bowl, whisk together the almond milk, coconut milk fat and diluted Egg Replacer. Slowly pour the liquid into the dry ingredients and stir with a silicone scraper until the mixture comes together. Knead 3 or 4 times to make a dough. Don’t overmix.
4. Divide the dough in half. On a floured board, shape each half into a 6-inch round and cut each into 6 wedges. Place on the baking sheet and bake for about 25 minutes until lightly colored on the edges.
5. While the scones bake, in a small bowl, whisk the lemon juice into the confectioners’ sugar until smooth. When the scones are baked, brush the tops with the lemon glaze and serve.
2. In a large bowl, combine the flour, sugars, baking powder, salt and lemon zest. Add the shortening and cut in with a pastry cutter. Add the blueberries and ginger and toss to mix.
3. In a separate bowl, whisk together the almond milk, coconut milk fat and diluted Egg Replacer. Slowly pour the liquid into the dry ingredients and stir with a silicone scraper until the mixture comes together. Knead 3 or 4 times to make a dough. Don’t overmix.
4. Divide the dough in half. On a floured board, shape each half into a 6-inch round and cut each into 6 wedges. Place on the baking sheet and bake for about 25 minutes until lightly colored on the edges.
5. While the scones bake, in a small bowl, whisk the lemon juice into the confectioners’ sugar until smooth. When the scones are baked, brush the tops with the lemon glaze and serve.
Ingredients
* 2 cups unbleached all-purpose flour
* ¹/3 cup firmly packed dark brown sugar
* 2 tablespoons turbinado sugar
* 1 tablespoon baking powder
* ½ teaspoon salt
* zest of 1 lemon
* 6 tablespoons vegan shortening
* 1 cup fresh blueberries
* ¼ cup finely chopped sulfur-free candied ginger
* ¾ cup almond milk
* 3 tablespoons Let’s Do Organic creamed coconut or coconut milk fat (use the thick cream at the top of the can)
* 2 teaspoons Egg Replacer mixed with 2 tablespoons warm water
* ¹/3 cup confectioners’ sugar, sifted
* 1 tablespoon lemon juice
* ¹/3 cup firmly packed dark brown sugar
* 2 tablespoons turbinado sugar
* 1 tablespoon baking powder
* ½ teaspoon salt
* zest of 1 lemon
* 6 tablespoons vegan shortening
* 1 cup fresh blueberries
* ¼ cup finely chopped sulfur-free candied ginger
* ¾ cup almond milk
* 3 tablespoons Let’s Do Organic creamed coconut or coconut milk fat (use the thick cream at the top of the can)
* 2 teaspoons Egg Replacer mixed with 2 tablespoons warm water
* ¹/3 cup confectioners’ sugar, sifted
* 1 tablespoon lemon juice
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