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
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)
1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. 2. Zest the two lemons and set aside for later. Rinse the blueberries while you're at it. 3. Combine the egg replacement powder with the water and whisk until thoroughly mixed and fluffy. 4. Put the flour, sugar, baking powder and salt in a large bowl and whisk until thoroughly combined. 5. Add the butter. 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. 6. Add the lemon zest and the blueberries. Mix them in until combined. 7. Add the milk, eggs and lemon extract, and mix until the dry ingredients are just barely moistened. 8. Throw a handful of flour on a cutting board and coat your hands with flour, too. Put the dough on the cutting board. Work it into a flat, round shape -- it should be about 1/2-inch thick. Slice it into eight pieces -- like a pizza. Arrange the slices on your parchment-paper-covered baking sheet. 9. Pour a little of your nondairy milk into a shallow dish (a saucer will work). Use a pastry brush or just a fork to brush the tops of the scones with the milk. 10. Sprinkle them with sugar. 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. 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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