Sweet Lemon Blueberry Scones are here to brighten your morning. That’s because sometimes we need a little something to cheer us up. Life can be hard.
In fact, life can be really, really hard at times. Have you noticed how your body slows down, and it’s difficult to focus on anything but the heavy feelings when a sad cloud descends? Well, here is a nudge to help you remember the simple joys of life. It’s a sweet baking project that has something for everyone.
All you have to do is take the first step and grasp your empty mixing bowl. From there, the recipe is easy, yet involved enough to engage your mind. It’s a great baking project to include children. They can help wash, dry, and sort blueberries. Even the smallest hands can squish and flatten butter. Here’s a fair warning though. Make sure you have extra blueberries on hand, as some are sure to disappear.
Once you feel the cute colorful blueberries between your fingers and get a whiff of fresh lemon zest, your senses will be awakened. Did you know lemon oil is an official mood-lifter in aromatherapy? Lemon oil is said to enhance energy and concentration. At the same time, it relieves fatigue and calms anxiety. This scrumptious recipe exemplifies how activity and end result can be equally satisfying. I love the way baking is its own reward.
Another fantastic thing about the recipe for these Lemon Blueberry Scones is how forgiving it is. I have listed instructions below for baking them with gluten-free flour. However, you can substitute whole wheat pastry flour or organic all-purpose flour if you like. The plant-based milk can be homemade or store-bought. It’s fine if your dairy-free milk is from nuts, oats or coconut. Choose milk on the rich side if you want moist scones.
Plus, even if you are skipping refined sugar, you’re covered. These crusty, fragrant scones are naturally sugar-free, sweetened only with healthy dates. You’ll want to purchase vegan egg replacer powder ahead of time for this bake. Or better yet, make your own homemade mix with the recipe below. This gives the scones their tender loft and thin exterior crunch.
Can you see how baking these scones is a gift to all the family? A healing task for the baker, engaging project for helpers, and delicious treat to recipients are just some of the benefits. Everyone will feel a little more loved when they bite into these light, crumbly scones bursting with juicy blueberries.
Powdered egg replacer is a plant-based substitute for eggs in baking. It helps baked goods like scones, cookies, muffins, and cakes bind together and rise.
Yes. It can be used in vegan recipes for many baked goods. It won't whip like egg whites or perform like eggs in omelets or quiches. That's because it doesn't replace the fat and protein elements of eggs.
Egg replacer powder is safe for people with egg allergies. However, commercial varieties of egg replacer can vary widely and include other ingredients like soy or wheat that some people are allergic to. Always check the ingredient list on store-bought products to be safe.
When you make egg replacer powder from scratch, you can be sure of what it's made from. The vegan homemade egg replacer powder in this recipe is dairy-free, gluten-free, and soy-free.
I would be thrilled to know if you tried this recipe! Leave me a ⭐ ⭐ ⭐ ⭐ ⭐ rating in the recipe card below and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram @poppyswildkitchen Aloha!
Sweet Lemon Blueberry Scones
- ¾ cup nut milk
- 1 TB homemade egg replacer* or store-bought, Bob's Red Mill egg replacer
- 1 TB lemon juice
- 1 tsp. vanilla
- 2 tsp. lemon zest
- 1 ¾ cups gluten-free flour I use Bob's Red Mill brand
- ¼ cup almond flour fine ground
- 1 TB baking powder
- ½ cup dates chopped
- 1 cup blueberries rinsed and dried well
- 6 TB homemade plant-based butter or store-bought, solid sliceable type
- Pre-heat oven to 375 degrees. Line a large cookie sheet with parchment paper.
- Measure butter onto a piece of parchment paper. Cover with a second sheet of parchment paper. Flatten to a square ¼ inch high. Wrap up and place in freezer.
- Zest and squeeze lemon.
- Stir nut milk, lemon juice and vanilla together. Whisk in powdered egg replacer and let sit 10 minutes. Stir in lemon zest.
- Sift gluten-free flour, almond flour, and baking powder together into a large, shallow bowl.
- Sprinkle chopped dates evenly over top of flour. Rub into flour mixture to separate if they are sticky. Sprinkle blueberries evenly over top.
- Take plant-based butter from freezer. Chop into ¼ inch pieces and distribute evenly over top of blueberry and flour mixture.
- Pour liquid mixture over top of dry ingredients. Fold wet and dry together lightly with a spatula. Take care not to overmix. Gather entire batch of dough into a ball with hands.
- Lift ball of dough onto center of parchment lined cookie sheet. Gently pat and even edges to an 8 inch circle, about ½ inch tall. Dough will be soft and sticky.
- Flour a large straight edged knife. Cut the circle of dough into 6 pie-shaped pieces. Wiggle knife between pieces to separate scones slightly.
- Bake for 25 minutes, or until puffed and starting to brown at edges. Take cookie sheet out of oven and run knife between scones. Use a thin spatula to slide the scones apart. Leave an inch at least between scones.
- Put scones back in oven and bake another 10 minutes, or until nicely golden.