These delicious blueberry scones have a dash of lemon, a little applesauce, and an extra splash of colour! The Butterfly Pea Flower Powder makes these magical!
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
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Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegan butter
- 1 Tablespoon sugar
- 1 egg replacer I used Bob's Red Mill and it makes a fluffy biscuit. You could also use one flax "egg".
- 1/4 cup unsweetened applesauce
- 1/2 cup plant mik
- 1 teaspoon butterfly pea powder Dissolved in your milk.
- 1 Tablespoon freshly squeezed lemon juice
- 1 1/2 cups blueberries Fresh is best, as the colour doesn't bleed as much! If you use frozen, don't let them defrost completely.
- coarse white sugar for sprinkling on (optional)
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 400 degrees F.
- Line a pan with parchment paper or a sil pad.
- In a cup, mix the egg replacer with the water, as instructed on package and let sit until it gels.
- Sift together the flour, baking powder, salt, and sugar in a large bowl.
- Rub your butter into your flour mixture until well-combined.
- Gently toss blueberries into the dry mixture.
- In a separate bowl, mix together the milk, pea powder, lemon juice, and applesauce. Stir in the egg replacer.
- Make a well in the middle and add your liquid ingredients. Stir gently to combine.
- Mix by hand just until the dough comes together or your scones will not be as tender. Add a little more milk if it seems too dry. This should be a soft dough.
- Turn out your dough onto a lightly floured surface. Parchment paper is great. Divide your dough into two and shape each half into a circle about six inches in diameter.
- Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper or a silpad. The larger scones work well for toasting up later!
- Brush the tops of scones with a little plant milk and then sprinkle on the coarse sugar. You could also rub some lemon rind into the sugar before you sprinkle it on, to add a pretty and tasty touch!
- Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer. The bottoms should be lightly browned.
- Remove from oven and let cool on a rack for a few moments. These are wonderful while warm but also good split and toasted up later! Enjoy!
Recipe Notes
The before-baking shot!
