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Since I started my healthier diet, I’ve been wanting to make Blueberry Scones. For my birthday, my son and daughter-in-law gave me a beautiful Vegan cookbook. The recipes and pictures are just wonderful! This recipe is my favorite, so far!
When I checked the recipe, I saw that it had 1/2 cup of sugar and a sweet, sugary glaze. I omitted the glaze and substituted the 1/2 Cups sugar with 1/2 teaspoon Stevia. I was a little nervous about the stevia substitution. But, these turned out to be heavenly! They are slightly sweet and the fresh blueberries added another burst of sweetness.
Here’s the recipe:
1 1/4 Cups Unsweetened Rice Milk (they suggest almond milk)
1 Tablespoon lemon juice
3 Cups Organic Flour
1/2 teaspoon stevia powder (they suggest 1/2 cup sugar)
2 Tablespoons Baking Powder
1/2 teaspoon salt ( I used 1/4 teaspoon, because of Kidney disease)
1/2 Cup coconut oil (solid)
1 1/2 teaspoons pure vanilla extract
2 Cups fresh blueberries
Preheat the oven to 375, and lightly grease baking sheet with coconut oil. Whisk together 1 1/4 Cups of Rice milk with 1 Tablespoon lemon juice. Let it sit.
Combine the dry ingredients and then drop the coconut oil into clumps. Use a fork or pastry cutter to work the coconut oil into the flour, until it looks like little pebbles.
Making a well in the center, add milk mixture and vanilla. Mix until almost blended. Next, add blueberries and gently fold them into the batter.
Shape the dough into scone shapes and place on the baking sheet.
Bake for 18-22 minutes or until light golden brown. Don’t overcook.
These are light and fluffy. They are the best scones I’ve ever eaten. (If you like a very-sweet scone, use the real sugar or make a sugar glaze.)
Recipe adapted from The SuperFun Times-Vegan Holiday Cookbook Isa Chandra Moskowitz.
@2017, copyright Lisa Ehrman