Sunday, June 15, 2014

Glazed Vegan Lemon-Poppy Seed Scones With Blueberries

Lately I have found myself cooking and baking from scratch more than throwing together quick, prepped-for-you meals. It's not always easy, especially while working at the coffee shop so much. There's just something about it. It's thrilling, rewarding, and has helped me build more self-confidence, but it definitely didn't happen overnight, so don't lose hope if you're less than savvy in the kitchen!

Last week I made my first batch of scones ever and they turned out delicious! I had a few people asking me for a recipe after I posted a picture of my finished product, so I decided to post it here, with all the instructions to follow. Enjoy!

Glazed Vegan Lemon-Poppy Seed Scones with Blueberries

1/3 cup non-dairy milk
1/2 tsp. vanilla extract
1 lemon

  • 1 1/2 Tbs. fresh lemon juice
  • 1 Tbs. lemon zest
1 tsp. poppy seeds
1 3/4 cup whole wheat pastry flour
1 Tbs. baking powder
1/4 cup granulated sugar
1/4 tsp. salt
1/4 cup refined coconut oil, chilled
1/4 cup blueberries

Glaze Topping (for those of you with a sweet tooth I like I have)
1 cup confectioners sugar
1/4 tsp. vanilla extract
1/2 Tbs. refined coconut oil

Start by preheating your oven to 400 degrees and lining a medium baking sheet with parchment paper.
Also, if your coconut oil is sitting out and pretty melted, put what you need in the fridge so it can chill for later.

Using a small bowl combine your choice of non-dairy milk (I use almond), vanilla extract, fresh squeezed lemon juice & zest, and your poppy seeds. Set aside for later.

In a separate, larger bowl sift the pastry flour and baking powder together and then mix in the granulated sugar and salt. Add the coconut oil you chilled earlier in small chunks. Cut it into the flour, but not too much, you need it to be clumpy.

Now pour your lemon-poppy milk you set aside before into the flour mix and gently knead the dough with your hands, mixing it evenly. Be sure not to over-mix, it should be a firm consistency.

packing and cutting your scones

Pack the dough into a round form, about an 1 in. or so high and 5-6 in. around. Cut it like a pie, into sixths.

Finally, arrange the scones on your prepped baking sheet and grab your blueberries. Gently press a few into the top of each treat. Once you have your desired amount of blueberries on each scone put them in the oven for 18 minutes, the bottoms should be golden.

While your scones bake, prepare your glaze. Mix confectioners sugar, vanilla extract, melted coconut oil and a splash of water (if the consistency seems too thick).

Once the timer is up remove your morsels and move them to a cooling rack. Let them cool completely before putting the glaze on.

I really hope you enjoy these delicious breakfast goodies as much as we do. Let me know how they turn out!

Bon Appetit!

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