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Vegan Lemon-Blueberry Scones

Vegan Lemon-Blueberry Scones

Get Ready

Servings: Makes 6 scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

This recipe from Rob Blum, owner of Knead Bakery in Burlington, Vermont, was adapted for the March/April 2019 issue of fresh. Swapping coconut oil for traditional butter and a "flax egg" (a mix of water and flaxseed) for eggs makes this scone totally vegan, and absolutely delicious.
2 Tbsp. water
1 Tbsp. ground flaxseed
2 cups (10 oz.) all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup coconut oil (solid, not melted)
3/4 cup non-dairy milk
1/3 cup fresh or frozen blueberries
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/2 cup confectioners' sugar

directions:

1. Place a rack in upper-middle of oven and heat to 350 degrees.
2. Stir water and flaxseed in a small bowl and let sit 5 minutes. In a large bowl, whisk flour, sugar, baking powder, and salt. Add coconut oil and mix with hands until oil is incorporated and broken into pea-size pieces. Whisk flaxseed mixture until smooth and add to bowl with dry ingredients.
3. Add non-dairy milk, blueberries, and lemon zest and use hands to gently fold mixture until no dry flour remains and dough forms a loose ball.
4. Turn dough out onto a heavily floured counter and roll or pat into a disk about 3/4" thick. Cut disk in half, then cut each half into thirds to form six triangles.
5. Transfer dough to a parchment-lined baking sheet and bake until scones are firm to the touch and bottoms are light golden brown, about 20 minutes. Meanwhile, stir together lemon juice and confectioners' sugar in a small bowl until smooth to make a glaze.
6. Transfer baking sheet to a wire rack and let scones cool 10 minutes. Drizzle with lemon glaze and let set before serving, about 5 minutes.
Source: Hannaford fresh Magazine, March - April, 2019

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Quantity Ingredients coupon
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2 Tbsp. water  
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1 Tbsp. ground flaxseed  
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2 cups (10 oz.) all-purpose flour  
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1/4 cup sugar  
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1 Tbsp. baking powder  
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1/2 tsp. salt  
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1/4 cup coconut oil (solid, not melted)  
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3/4 cup non-dairy milk  
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1/3 cup fresh or frozen blueberries  
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2 tsp. zest and 1 Tbsp. juice from 1 lemon  
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1/2 cup confectioners' sugar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6 scones
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 90
Total Fat 10 g (15%)
Saturated Fat 8 g (40%)
Cholesterol 0 n/a
Sodium 490 mg (20%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Vegan Lemon-Blueberry Scones is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Very Moist Usually scones are super dry but these are not and they are delicious too.
Date published: 2019-03-26
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