Wild Blueberry and Lemon Scones

Vegan and Dairy Free
Sconedays Meets Up with Wild Blueberries

These are classic buttermilk scones updated to be dairy free and vegan. We substituted coconut cream with a little vinegar to replace the buttermilk and vegan margarine for the butter. They're equally fluffy, tender and tasty as the original.

In this batch, we used dried wild blueberries from a local grocery (Trader Joe's). They're more flavorful than other dried blueberries, and they're sulfite free. Many people are sensitive to sulfites, and the sulphur dioxide used in dried fruits can trigger reactions, so we try to buy dried fruit specifically marked sulfite free. 

Try these quick and easy scones, third in our Sconedays series. Let us know what you think.

You'll be surprised how much flavor fresh lemon zest adds. For years we made scones with the bottled, ready made lemon zest. Last year we tried adding fresh zest and everyone who tasted them commented how great they tasted. Must have been the fresh lemon zest.

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Wild Blueberry and Lemon Scones

by Burnt Toast Food Blog May-25-2018

Classic buttermilk scones updated to be dairy free and vegan. Add in dried wild or fresh blueberries plus fresh lemon zest for a quick and easy treat.

Ingredients

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 3/4 cup vegan margarine
• 1 ½ teaspoons grated lemon peel, fresh
• 1/2 cup dried wild blueberries
• 1 cup coconut cream
• 1 tablespoon vinegar
For topping:
• 2 tablespoons coconut cream or nondairy milk
• turbinado sugar (optional)

Instructions

Preheat oven to 400°. 1. Stir coconut cream well. Measure one cup and stir in 1 tablespoon of vinegar. Set aside. 2. Whisk together dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt. 3. Cut in margarine with pastry blender until coarse, about the size of peas. 4. Stir in dried wild blueberries and lemon zest with a fork. 5. Fold in the coconut milk until dough just comes together. 6. Turn dough onto a floured board. Pat out dough to 1/2" thickness. Cut into shapes with 2 1/2" cookie cutter or juice glass. Smaller cookie cutters are fun for mini scones. Place on ungreased baking sheet. 7. Brush scones with 2 tablespoons coconut cream or nondairy milk. Sprinkle with turbinado sugar and more cinnamon, if desired. 8. Bake for 14-16 minutes (12-15 minutes for mini scones). Enjoy warm from the oven. Can be reheated at 350º for 5 minutes. Store in airtight container. Notes: Substitute 1 cup fresh blueberries for the dried blueberries. We used Earth Balance Vegan Buttery Sticks with great success. Lactose free butter also tastes great. Both make a great flaky texture. When possible, use dried fruit that’s sulfite free. Even if the ingredients don’t list sulphur dioxide, the packaging needs to say sulfite free. Many people have sensitivity to sulfites, so this is just one more way we’ve adapted the recipe. We used the dried wild blueberries found at Trader Joe’s. Use fresh lemon zest instead of bottled store bought zest. The flavor difference is worth a couple extra minutes effort. Other nondairy milk options that work: coconut milk (not cream) or cashew milk.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12-18 scones