On the Dairy & Soy-Free Mama facebook page, Barbara A. requested a dairy-free scone recipe. I promised I’d make it my next post! I love scones — they are the perfect blend between a biscuit and a muffin. Who wouldn’t love that? I adapted this recipe from a traditional blueberry lemon scone recipe and our family loves the end result. You may notice that there are a couple of steps that require you to chill the “butter” and the mixtures prior to baking. Given that we’re using dairy-free, soy-free butter, in order to get the consistency that we need for a flaky scone, we have to make sure that everything is very cold when we’re working with it. Otherwise, we’ll get a flattened scone that lacks those flaky layers that make scones the glorious little treats that they are. It adds a little bit of time to the prep process, but at least it’s just time sitting in the freezer and not time that you have to actually be working in the kitchen. Let me know how you like them or if you make a tasty variation of your own using the recipe.
Blueberry Lemon Scones
Ingredients:
2 1/2 c. unbleached all-purpose flour
1/3 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 c. dairy-free, soy-free “butter” (I like using Earth Balance Vegan Buttery Sticks)
1 c. blueberries (fresh or frozen, but note that using frozen blueberries may lead to purple-hued scones)
1 tbsp. lemon juice
1 tbsp. lemon zest
1/2 c. water
1 tbsp. turbinado sugar (you can substitute regular granulated sugar if you don’t have turbinado sugar)
Directions:
Preheat the oven to 425 degrees and lightly grease a cookie sheet with dairy-free, soy-free “butter.”
Place the 1/2 cup of “butter” in the freezer for 10 minutes to get it very cold.
In a bowl, mix flour, sugar, baking powder, salt and lemon zest.
In a separate bowl, mix the water and lemon juice.
Once the “butter” has been in the freezer for 10 minutes, remove from the freezer and break the “butter” into small pieces. Using a pastry cutter or a fork, cut the “butter” into the dry mixture until pea-sized pieces are left. Make sure that you don’t overwork the dough!
Place both bowls in the freezer for 15 minutes to get the ingredients nice and cold. After 15 minutes, remove from freezer and lightly fold the blueberries into the dry flour mixture.
Add the water and lemon juice to the flour mixture and mix just until combined. Make sure that you do not overmix!
Turn the dough onto a surface that you’ve sprinkled with flour to prevent it from sticking and form it into a ball. Then, flatten out the ball so that it forms a circle about half an inch thick. Cut into 8 equal-sized triangular wedges (like pie slices) and place on the greased cookie sheet.
Sprinkle with the turbinado sugar and bake for 15 minutes (Note: check in on them frequently as baking times may vary by oven).
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