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
Scale
- 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