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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These blueberry scones are moist and delicious. They happen to be vegan but all of my non-vegan friends love these and always ask me to make them. Ingredients:
1 1/4 cups almond milk (or other non-dairy milk) |
2 tsp apple cider vinegar |
3 cups flour |
2 tbsp baking powder |
1/2 tsp salt |
1/2 cup sugar, plus extra for sprinkling |
1/2 cup nondydrogenated vegetable shortening |
2 tbsp canola oil |
1 tsp pure vanilla extract |
2 cups fresh blueberries |
Directions:
1. Preheat oven to 375 F. Lightly grease a baking sheet. Measure out the milk in a large measuring cup and add the vinegar to it. Stir and set aside to curdle.Combine the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble like.Create a well in the centre and add the milk mixture, oil and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Add the blueberries and mix again until all the ingredients are just moistened, taking care not to over mix. A couple of dry-looking spots are fine.Spray a 1/4 cup measuring cup with cooking spray and use the cup to scoop the scones onto the baking sheet. Dust the tops of the scones with a little bit of sure, then bake for 18-20 minutes, until the tops are lightly browned and firm to the touch. Transfer the scones to a cooling rack to cool, or eat them while they're still warm and toasty.
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