– 1 ½ C of all-purpose flour – ½ tsp of baking soda – 2 tsp of baking powder – 1 tsp of salt – ½ C of granulated sugar – ½ C of vegan butter – Zest of 1 lemon or 1 tsp of lemon extract – ½ C of fresh or frozen blueberries or berry of your choice – ½ C 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.)