When life hands you lemons, make lemon scones. This week should have been a great week for me. I had a birthday, and I love birthdays. I’m not someone who worries about her age, but rather embraces each stage of my life.
Despite the smile and carrot cake, I had a tough week. At times I felt like shaking my fist at God, telling Him that this is not how things are supposed to go. Blaming Him for my hurting. But you can’t do that. You can’t blame God for your disappointments, so I tried to continue to praise Him through my suffering.
While I don’t think it’s wise to turn to food as an emotional outlet, cooking and baking are therapeutic for me. I head to my kitchen when I need to escape the realities around me and just get lost in the ingredients.
So that’s what I did one morning when my little darling woke up at 5:15 AM saying, “I haffa go pee pee, Mommy, I haffa go pee pee”. After taking her to the bathroom she declared, “It’s time to go downstairs.” There were many futile attempts to get her to understand that anything before 7 AM is still the middle of the night, but it was clear she was not going to go back to sleep. So downstairs we went and out came the lemons.
Vegan Lemon Blueberry Scones
- Total Time: 30 minutes
- Yield: 6 large scones 1x
Description
Blueberry Lemon Scones recipe. This is a healthy scone recipe made with whole wheat flour and is also completely vegan. A great breakfast treat!
Ingredients
- 1 tsp apple cider vinegar, plus enough almond milk to equal 1/2 cup
- 1/4 cup agave nectar
- 3 tablespoons coconut oil, melted
- 1 tsp pure vanilla extract
- zest from one lemon
- 1–3/4 cups whole wheat pastry flour
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2–3/4 cup fresh or frozen blueberries (I used wild frozen)
- 2 tablespoons almond milk
Instructions
- Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.
- In a liquid measuring cup, mix together the vinegar and almond milk. Set aside.
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together well and set aside.
- In a small bowl, combine the vinegar-milk mixture, agave nectar, oil, and vanilla; whisk to blend well, then stir in the lemon zest. Pour the wet ingredients over the dry and stir to mix well, but don’t over mix.
- The dough will be thick and sticky.
- Carefully fold in the blueberries. I used 3/4 cup because I used frozen wild blueberries, which are smaller than regular blueberries. If you use larger blueberries, you may want to use closer to 1/2 cup, depending on how full of blueberries you like your scones.
- Using a large ice cream scoop or 1/3 cup measuring cup, drop mounds of dough onto the cookie sheet about 2 inches apart. With slightly wet hands, flatten the biscuits slightly.
Mine have a purple tint because I used frozen blueberries. If you don’t want that color, use fresh blueberries instead.- Bake in the preheated oven for 6 minutes, then remove and quickly brush the tops with 2 tablespoons milk, if desired, to create a more golden crust. Rotate the pan and return to the oven for an additional 6-8 minutes, until the edges are golden and tops are just beginning to brown.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store tightly covered in the refrigerator for up to 5 days. May be frozen.
Notes
Adapted from Sweet Freedom
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 318
- Sugar: 13.1g
- Sodium: 454.1mg
- Fat: 9.3g
- Carbohydrates: 56.5g
- Protein: 6.5g
This was my first time making scones; for some reason I thought they sounded fancy and difficult. These could not be easier, though, and they were absolutely delicious. The lemon flavor just pops and is perfect paired with the blueberries. If you didn’t know, you wouldn’t guess that they are a healthy version of a scone, vegan, without refined sugar, and made with whole wheat flour.
Meghan thought these were a fun treat for breakfast. When she saw them come out of the oven she said, “Oooh, cookies!”
Notice how dark it is outside in this picture? I hope she doesn’t think I’m going to bake for her every time she wakes up at 5:15 AM. Uh oh. I may have started a trend here.
My kitchen therapy worked as I was able to forget about life for a while when I was making these scones. And everything seemed much brighter when I tasted how good they were.
Question: When life hands you lemons, what’s your therapy?
These scones are wonderful! Brought them to work for a Wellness Lunch Potlock and everyone loved, even the picky, meat/dairy eaters! Will add them to my regular rotation for sure! 🙂
I’m so glad to hear it! 🙂 These are definitely one of my favorites.
Yum, these look delicious! I have been on a coconut oil kick lately, and I bet it’s delicious in this recipe! I love when scones can be healthy and not loaded with butter and sugar. Thanks for sharing!
Hi!!! I just came across your blog. I must admit, when I saw the title “Vegan Lemon Blueberry Scones” my stomach went to growling.
I have a 3 year old daughter and know what its like to have a picky morning eater. I will def. have to make these “cookies” for her 🙂
Thanks! Keep up the good stuff!