What I've never done in my six years of vegan baking, however, is make a scone.
Maybe it's because my sweet tooth is far too sweet to be bothered with baking something that I always viewed as a glorified biscuit. Maybe I was just scared of it, I don't know.
Last night though, I made scones. Blueberry lemon scones that turned out not just amazing on their first attempt, but absolutely dead-on perfect.
I was pretty smitten with myself after figuring out how to make the perfect vegan scone, until I found some of the leftover dough in my hair.
So I'm a little messy. That's endearing, right?
In case you're feeling frumpy or stuck in a baking rut, give these scones a whirl. With the combination of low sugar and lots of fruit, they're not all that terrible for you either (as far as baked goods are concerned anyway).
Get-out-of-your-frump lemonberry scones
(makes 24 mini scones)
1 pint fresh blueberries
2 cups all purpose flour
1 cup cake flour
1 cup whole wheat flour
1/2 cup sugar
Juice of one lemon (and zest for later)
1 tsp baking powder
1 tsp baking soda
1/2 cup vanilla almond milk (maybe an additional tablespoon if your dough is too dry)
1 stick butter (we used Earth Balance)
Preheat your oven to 350. In a blender or food processor, blend blueberries and juice of one lemon. Set aside. In a large bowl, combine all the flour, sugar, baking powder, soda and sugar. Soften butter in the microwave (you want it soft, not all sorts of melted) and add to dry ingredients. Stir in blueberry mixture. Add milk. Stir the dough or knead with your hands; you want the dough to be a little more wet than bread dough, kind of like the consistency of pizza dough. If it's too dry add a tablespoon more of milk (I didn't have to, but sometimes between the blueberry mixture and vegan butter you choose you might need a little more moisture). Once it's combined, divide dough into four balls. Flatten each ball (about 1/2 inch thick) into a round circle. You'll cut this in half and then in threes, resulting in six "mini" scones per ball. Place 12 on a baking sheet covered with parchment paper (or just greased) and bake for 10-15 minutes. (So you'll bake two batches).
After the scones are out of the oven, brush them with a little vanilla almond milk and sprinkle a little sugar and the lemon zest on top.
Brag about how good you are at making scones!
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