Berry Lemon Scones2012-05-16
- Yield : 6-12 scones
- Servings : 6-12
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
These are my “go-to” breakfast treats when I have friends over. Trust me, you cannot go wrong with these! 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!
Photo by Alfonso Revilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup non-dairy butter
- zest of 1 lemon (or 1 tsp lemon extract)
- 1/2 cup fresh or frozen blueberries (or a berry of your choice)
- 1/2 cup non-dairy milk (I use almond, coconut is also good)
- extra sugar and non-dairy milk for top of scones
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Combine 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 13-15 minutes or until scones are a little brown on top. Enjoy!
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