Berry Lemon Scones2012-05-16
- Yield : 6-12 scones
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
From the author: These scones are my “go-to” breakfast treats when I have friends over. Trust me, you cannot go wrong. Your dairy-loving friends will gobble them up and ask for more. The best part about these treats is that they pair perfectly with coffee, tea, or mimosas. Each scone will cost about $.85 to make, which is quite a bargain compared to buying from a café or store.
From Plant-Based on a Budget:
Berry Lemon Scones: A Very British Treat
Even though scones are a very popular pastry, they have acquired the reputation of being somewhat fancy. It must be because it’s associated with the typical British high tea and delicious brunches, but the good news is that they are super easy and simple to make.
You only need very few basic ingredients and not much baking experience. It’s basically flour, sugar, plant-based milk, and a few usual pantry staples. That’s it! No elaborated techniques or hard to find infused waters, just simple familiar ingredients.
Tips To Make The Best Berry Lemon Scones
While these scones are easy to prepare, we want to make sure you get them absolutely perfect on your first attempt! Here are some helpful tips:?
- Don’t overwork the dough. As tempting as it might be, try to not overdo it when mixing all the ingredients together.
- Place your dough in the refrigerator for a few minutes before shaping the scones. This will make slicing the dough easier. If you’re in a rush, you can skip this tip.
- Use fresh berries when possible. You can definitely use frozen if that’s all you have on hand, just beware that it’ll cause your scones to have a tint of lilac color.
These delicious scones go well with a hot tea or a nice hot chocolate. You can put on a fancy hat, stick your pinky up and act British fancy, or you can enjoy it in your PJs and a messy bun. Either way, we’re confident you’ll enjoy it!
Photo by Alfonso Revilla
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 2 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/2 cup of vegan butter
- Zest of 1 lemon (or 1 teaspoon of lemon extract)
- 1/2 cup of fresh or frozen blueberries (or berry of your choice)
- 1/2 cup of plant-based milk (I use almond, coconut is also good)
- Extra sugar and non-dairy milk for top of scones
Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with a silicone mat or parchment paper. In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well to distribute ingredients evenly. Add sugar, margarine, zest, blueberries, and milk and stir until everything is mixed. (If you use blackberries or raspberries- fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.)
Flour a large dry surface and flatten out the dough. Work the dough into a ½ inch circle. Cut the dough like a pizza- that will give you a nice “coffee house” style cut for your scones.
Brush milk on tops of scones and sprinkle with sugar. Bake for about 13 to 15 minutes or until scones are a little brown on top.
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