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Export date: Mon Sep 20 23:52:20 2021 / +0000 GMT

Blueberry-Lemon Scones with Vanilla Glaze


Blueberry-Lemon Scones with Vanilla Glaze

These flaky, rich vegan scones are a snap to make even if you're a beginning baker. 

For Scones:

  • 2½ cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • Zest and juice of 1 lemon, divided
  • ⅓ cup plus 1 tablespoon coconut oil, divided
  • ¾ cup <a href="">Califia Farms Unsweetened Vanilla Almond Milk</a>
  • ½ cup fresh or frozen wild blueberries

For Glaze:

  • ½ cup powdered sugar, sifted
  • 1-2 teaspoons <a href="">Califia Farms Unsweetened Vanilla Almond Milk</a>
  • ½ teaspoons vanilla extract
  1. Preheat oven to 425℉. Line a baking sheet with parchment.

  2. In a large bowl, combine flour, sugar, baking powder, salt, and zest. Using your fingertips work ⅓ cup coconut oil into flour mixture until crumbly. Stir lemon juice and milk into mixture until clumpy then fold in the blueberries, gently mixing until dough comes together in a shaggy ball.

  3. Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Melt remaining tablespoon of oil. Lightly brush scones with oil and bake until golden brown, 20-25 minutes.

  4. Meanwhile, in a small bowl, whisk together powdered sugar, 1 teaspoon milk, and vanilla until smooth. If needed, stir in additional 1 teaspoon milk to achieve a smooth consistency.

  5. When scones are done, let cool completely on a rack. Drizzle with glaze.

Recipe courtesy of Califia Farms 1