The blueberries have arrived!

This is the part of summer where things are getting serious. Every week, there’s more and more at the Farmer’s Market, and blueberries are currently happening.

There are a lot of things that pair well with blueberries. Rosemary is one of my faves, but so is lemon. There’s just something about the brightness of the lemon that brings out the sweetness of those plump, dusky berries.

This recipe integrates the lemon in twice; first of all, you have the zest of the lemon, really the most intensely-flavored part, baked into the scone. Then you have a lemon drizzle overtop.

These are uncomplicated and unfussy, because, c’mon. It’s summer. Nobody wants to spend hours in the kitchen. We just wanna reap the rewards of the summer harvest, and beat it to the nearest patio to enjoy the spoils.

Enjoy these with some coffee! Iced if need be. 😉

Blueberry-Lemon Scones {Vegan}

Ingredients:

1 cup flour

1 cup quick oats

3 tbsp brown sugar

1 1/2 tsp baking powder

1/3 cup coconut oil, melted

1/2 cup fresh blueberries

1 tbsp ground flax

2 tbsp water

1/4 cup non-dairy milk

1 lemon

1/4 cup icing sugar

Method:

In a small bowl, combine the ground flax and the water, and then place it in the fridge for about 10-15 minutes to set. Zest the lemon; set the zest aside. Slice the lemon in half, and squeeze the juice into a cup or bowl, taking care to strain out the pips. Place the 1/4 cup of non-dairy milk in a mug, and add 1 tablespoon of the lemon juice. Allow to sit for a few minutes while you prepare the rest of the recipe. Combine all the dry ingredients, including the lemon zest in a large bowl. Add the blueberries, and toss them well in the flour/oatmeal mixture. Make a well in the centre of the dry ingredients, and add your flax egg and the milk into it. Stir well to combine. Now add the melted coconut oil, and stir. If needed, turn the dough out onto the counter and knead it until it comes together in a ball. Pound the ball out into a circle, about 1/2″ thick. Using a knife or a pizza cutter, cut it into 8 triangles. Place the triangles on a baking sheet, and bake in a pre-heated 400 degree oven for about 12 minutes, or until golden brown. Remove and allow to cool. In a separate bowl, combine 2 tbps of lemon juice with 1/4 cup of icing sugar, and mix until it’s smooth. Drizzle over the scones, and serve.

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