Blueberry Lemon Scones

By GuidingVegan

Ingredients

• Lemon Glaze:
• 4 cups all purpose flour
• 2 tbsp baking powder
• 1 tsp fine salt
• 1/4 cup sugar
• 10 tbsp cold vegan butter
• 2 cups almond milk
• 2 cups blueberries (if frozen, thawed in warm water for 10 minutes then drained)
• 2 tbsp almond milk
• butter spray
• 1 lemon, zest and juiced
• 1.5 cups powdered sugar

Details

Servings 2

Preparation

Step 1

Preheat the oven to 400 degrees F. Mix together the flour, baking powder, salt, and sugar in a stand-mixer bowl. With medium-low spend, put the butter in and blend to coat the dices with the flour until the mixture turn into coarse crumbs. Then pour in the almond milk and mix everything together just to incorporate. Do not over-mix the dough. Gently fold the blueberries into the batter. Don't mash the blueberries.

Dump the dough onto a lightly floured board and roll it into about 3/4" to 1" thick. With a 2" square cookie cutter, cut the dough into squares. Then use a knife to cut them in half on a diagonal to make two triangles. Continue until you finish the dough. Place the scones on a cookie sheet lined with parchment paper. Brush the milk on the tops, then spray with the butter spray. Bake for 25 minutes until golden brown. Let the scones cool before you apply the glaze.

Meanwhile, mix the lemon zest, lemon juice and powdered sugar together in a medium bowl. Stir until the sugar dissolves. Whisk well until the glaze is smooth with no lumps. Then drizzle the glaze over the top of the cooled scones. Let the scones set for 10 minutes before serving.