Sunday, July 21, 2013

Lemon-Blueberry Scones


Every since our honeymoon in Victoria, BC - more than 20 years ago... wow - I've been smitten with scones. I love to whip up a batch on a Sunday morning and share them with Rick over a hot mugs of tea. Much more romantic than biscuits or toast, scones are really easy to make. Here's a version we really like.

Lemon-Blueberry Scones
gluten free - makes 8 scones
1 T ground flax seeds mixed with 1/4 cup water
2 C brown rice flour
1 T baking powder
1/2 tsp salt
1/2 cup slivered almonds
1 tsp vanilla extract
1/4 cup coconut oil
1/4 cup agave syrup
zest and juice of 1 lemon
1/2 cup frozen blueberries

Preheat the oven to 400º. Line a baking sheet with parchment, or a light coating of oil.
Mix the flax seeds and water first, and set aside for a few minutes.
Stir together the flour, baking powder, salt, and almonds.
Add and stir in the flax/water, vanilla, oil, agave, and lemon zest and juice.
Stir in the blueberries after everything else is mixed well.
Pat the dough onto a lightly floured board, into a circle about 1/2 inch thick. Cut into 8 wedges. Transfer the wedges onto the baking sheet, and bake at 400º for about 20 minutes, until they brown slightly. Serve with vegan butter (we like Earth Balance) and all-fruit jam.



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