Vegan lemon-blueberry scones for a Meatless Monday baking project

Vegan lemon-blueberry scones for a Meatless Monday baking project

With blueberries in season and bright, bold lemons in the stores, today is a perfect time to bake a big batch of delectable, lemon-blueberry scones. You'll have breakfast to-go for the rest of the week!

See also: - Vegan coffee cake for a morning pick-me-up on Meatless Monday - Vegan blueberry muffins with lemon for a breakfast treat on Meatless Monday - Vegan pancakes for a fast and delicious breakfast on Meatless Monday

Vegan lemon-blueberry scones for a Meatless Monday baking project

You will need:

1 tablespoon egg replacer (equivalent of 1 egg) 3 tablespoons water 2 lemons 2 1/2 cups flour plus extra 1/3 cup sugar plus extra 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup nondairy butter (you know how we feel about Earth Balance brand!) 1 cup fresh blueberries 1 teaspoon lemon extract 1/2 cup nondairy milk plus extra (we used soy; coconut or almond milk are also good choices)

Vegan lemon-blueberry scones for a Meatless Monday baking project

1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.

Vegan lemon-blueberry scones for a Meatless Monday baking project

2. Zest the two lemons and set aside for later.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Rinse the blueberries while you're at it.

Vegan lemon-blueberry scones for a Meatless Monday baking project

3. Combine the egg replacement powder with the water and whisk until thoroughly mixed and fluffy.

Vegan lemon-blueberry scones for a Meatless Monday baking project

4. Put the flour, sugar, baking powder and salt in a large bowl and whisk until thoroughly combined.

Vegan lemon-blueberry scones for a Meatless Monday baking project

5. Add the butter.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Use a pastry blender to cut the butter into tiny pieces -- it should be coarse and crumbly, not paste-like. (Leave some bigger pieces if you want flaky scones.) You can use two knives if you don't have a pastry blender.

Vegan lemon-blueberry scones for a Meatless Monday baking project

6. Add the lemon zest and the blueberries.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Mix them in until combined.

Vegan lemon-blueberry scones for a Meatless Monday baking project

7. Add the milk, eggs and lemon extract, and mix until the dry ingredients are just barely moistened.

Vegan lemon-blueberry scones for a Meatless Monday baking project

8. Throw a handful of flour on a cutting board and coat your hands with flour, too. Put the dough on the cutting board.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Work it into a flat, round shape -- it should be about 1/2-inch thick.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Slice it into eight pieces -- like a pizza. Arrange the slices on your parchment-paper-covered baking sheet.

Vegan lemon-blueberry scones for a Meatless Monday baking project

9. Pour a little of your nondairy milk into a shallow dish (a saucer will work).

Vegan lemon-blueberry scones for a Meatless Monday baking project

Use a pastry brush or just a fork to brush the tops of the scones with the milk.

Vegan lemon-blueberry scones for a Meatless Monday baking project

10. Sprinkle them with sugar.

Vegan lemon-blueberry scones for a Meatless Monday baking project

Bake for 12 to 15 minutes -- you want the tops golden, the way they are in this picture. Cool for a few minutes before removing to a rack to cool the rest of the way.

Vegan lemon-blueberry scones for a Meatless Monday baking project

You don't need to store these in the fridge; stash them on a plate or in a container and munch on them for breakfast throughout the week.


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