I have a weakness for scones – often I’ll stop by Whole Foods and indulge in an egg-free scone (or two, I often buy a second for later). This past weekend I had a serious scone craving. Unfortunately, scones are made with heavy cream – definitely not vegan. After an internet search I found a great, simple recipe on food.com, which turned out really well! The recipe called for blueberries, but I used a raspberry, blackberry, and blueberry mix. I hope you try these and enjoy them as much as I have been!
Mix dry ingredients, add in softened vegan butter, sugar, and lemon juice and mix. Last, add in the frozen blueberries – don’t over mix as berries will soften and change the colour of the scones to a dull greyish-blue instead of golden. Bake 10-15 minutes until golden brown at 400F. Enjoy!
1 3/4 cups all-purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
2 teaspoons baking powder
1 dash salt
3/4 cup vegan sugar
1/2 cup vegan butter
2 tablespoons lemon juice
1/2 cup soymilk or 1/2 cup rice milk
1 cup frozen blueberries or 1 cup frozen raspberries