EASY VEGAN BLUEBERRY LEMON SCONES
Who knew honey, whole wheat and blueberries could get them running to the table so fast? Make a double batch, these won't last long. YES, I realize that many vegans will not eat honey. As I have an entirely cruelty free hive in my back yard, I know where my sweetness comes from and how well and humanely the honey is harvested. If you don't have the same assurance, then use agave nectar or vegan sugar to replace the honey.
Provided by joop9182
Categories Scones
Time 25m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine dry ingredients thoroughly in a large mixing bowl.
- In a separate bowl combine the wet ingredients.
- Pouring the wet into the dry ingredients, mix until everything is just moistened.
- Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
- Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
- Bake at 400 degrees for about 15 minutes until lightly browned.
- While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.
Nutrition Facts : Calories 142, Fat 1.2, SaturatedFat 0.2, Sodium 229.9, Carbohydrate 30.5, Fiber 3.5, Sugar 9.4, Protein 4.5
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