For the Scones:
2 c ap flour
1/4 c granulated sugar
1 tbs baking powder
1/2 tsp salt
6 tbs dairy free butter, cold
1/2 c dairy free milk (I use soy)
1/4 c fresh lemon juice
2 tbs lemon zest
1/2 tsp vanilla extract
1 c fresh blueberries (can use frozen if you prefer)
Lemon Glaze:
1/2 c powdered sugar
1 tbs lemon juice
pinch of lemon zest
Preheat your oven to 400 degrees F and line a baking tray with parchment. Set aside.
In the bowl of your stand mixer, combined flour, sugar, baking powder, and salt.
Cut the cold dairy free butter into smaller pieces and put on top of dry ingredients. Using the paddle attachment, mix the butter and dry ingredients together working your way towards medium speed. You want the butter to break up into tiny little pieces. Be patient! It might take time but it will eventually work. If needed you can stop halfway through, and use a fork to break things up more and then mix again with the paddle.
Stir in dairy free milk, vanilla extract, lemon juice, and lemon zest until moistened.
Remove dough from bowl, and place on a lightly floured surface. Fold the blueberries in with your hands. Be careful not to squish the dough, to avoid the blueberries "bleeding" too much.
Using your hands, form the dough into a rectangle about 1" thick. Cut it down the middle, dividing it into two equal squares. Then cut again on a diagonal for a criss cross with both of the squares. You should now have 8 pcs.
Place on baking sheet approx 2" apart. Bake for 15-22 minutes until golden brown. Keep checking as you do not want to overbake. Let cool slightly, then drizzle glaze on top.
For the glaze - combine all ingredients in a bowl. Adjust powdered sugar and/or lemon juice to get desired consistency.
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