Blueberry Scones with Lemon Glaze

May!!! Hello May…whew, this year is just moving right along.
Happy Sunday friends. These blueberry scones are delish! I wanted to make something simple, yet different for breakfast this morning. And I thought of scones, because they go great with coffee and are very easy to make. Scones are like biscuits in texture and ease, these are also not overly sweet. The addition of glaze and blueberries, keeps the moisture just right and adds the right amount of sweetness. Tastes like springtime. Enjoy!   

Blueberry Scones with Lemon Glaze

  • Difficulty: Easy
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Blueberry Scones with Lemon Glaze

Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/3 Cup Earth Balance, cold
3/4 Cup Soy Milk + 1 Tbsp Lemon Juice
1 Tbsp Vanilla Extract
1 Cup Frozen Blueberries

Lemon Glaze:
1 Cup Confectioner’s Sugar (Powdered Sugar)
2 Tbsp Fresh Lemon Juice

Directions:
-Preheat oven 400 degrees and coat your cast iron skillet with butter. If you are using a cake pan, line with parchment paper or butter/flour the pan.
-Mix the tablespoon of lemon juice into the soymilk and set aside to create the buttermilk.
-Combine flour, sugar, baking powder, and salt. Whisk all these ingredients together.
-Next, cut in vegan butter. You can use your fingers in this step and work the butter into the flour mixture.  You can continue using the whisk and mash the Earth Balance throughout the flour mixture, or you can use your fingers.
-Stir in the soy milk/lemon juice “buttermilk” and vanilla extract into the flour mixture.
-Combine ingredients together without overworking the dough. It is okay if mixture seems dry.
-Place a piece of parchment paper or lightly flour a cutting board. Then, turn out your dough mixture onto a cutting board.
-Gently pat and shape your dough into a circle that is about 1 ½ inches thick. I find using the parchment paper itself to shape the dough works best, because it doesn’t stick.
-Cut the dough into eight (8) equal parts or wedges. Then place into your buttered skillet.
-Bake for 30 minutes. Remove from oven and set aside, allowing it to cool.
-While the scones are cooling, prepare your glaze.
-Combine the confectioner’s/powdered sugar with the two tablespoons of lemon juice and whisk together until smooth.

Notes:
-I measure out the Earth Balance first onto a plate and place in the freezer, while I gather all my other ingredients and get everything out and prepped.
-If you are using a food processor, pulse together the dry ingredients first into the flour mixture. Then, pulse in the cold Earth Balance.
-Store the scones in an airtight container at room temperature for up to two days. Or store them in the fridge for up to five days.

Details with pictures…

Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/3 Cup Earth Balance, cold
3/4 Cup Soy Milk + 1 Tbsp Lemon Juice
1 Tbsp Vanilla Extract
1 Cup Frozen Blueberries

Lemon Glaze:

1 Cup Confectioner’s Sugar (Powdered Sugar)
2 Tbsp Fresh Lemon Juice

Directions:
-Preheat oven 400 degrees and coat your cast iron skillet with butter. If you are using a cake pan, line with parchment paper or butter/flour the pan.
-Mix the tablespoon of lemon juice into the soymilk and set aside to create the buttermilk.

-Combine flour, sugar, baking powder, and salt. Whisk all these ingredients together.
-Next, cut in vegan butter. You can use your fingers in this step and work the butter into the flour mixture.  You can continue using the whisk and mash the Earth Balance throughout the flour mixture, or you can use your fingers.
-Stir in the soy milk/lemon juice “buttermilk” and vanilla extract into the flour mixture.

-Combine ingredients together without overworking the dough and incorporate the blueberries. It is okay if mixture seems dry.

-Place a piece of parchment paper or lightly flour a cutting board. Then, turn out your dough mixture onto a cutting board.

-Gently pat and shape your dough into a circle that is about 1 ½ inches thick.

-I find using the parchment paper itself to shape the dough works best, because it doesn’t stick.
-Cut the dough into eight (8) equal parts or wedges. Then place into your buttered skillet.

-Bake for 30 minutes. Remove from oven and set aside, allowing it to cool.
-While the scones are cooling, prepare your glaze.
-Combine the confectioner’s/powdered sugar with the two tablespoons of lemon juice and whisk together until smooth.

Notes:
-I measure out the Earth Balance first onto a plate and place in the freezer, while I gather all my other ingredients and get everything out and prepped. Also, sometimes I putz around in the kitchen. So, while I’m pulling distracted or talking with my family – I want to be sure the Earth Balance remains as cold as possible.

-If you are using a food processor, pulse together the dry ingredients first into the flour mixture. Then, pulse in the cold Earth Balance. -Store the scones in an airtight container at room temperature for up to two days. Or store them in the fridge for up to five days.

Enjoy!

Quick Biscuits with Capers (Dinner Rolls in 20 minutes!)

Quick Biscuits with Capers (Dinner Rolls in 20 minutes!)
(Makes 10 biscuits) – Vegan
IMG_6107
These are so quick and easy to make. They’re perfect as a quick dinner roll for supper and are excellent also for breakfast/brunch. I made these recently for breakfast and paired it with Tofu Scramble and a Potato Hash that I made. The best thing I can say about these is that they can be made in a flash or a pinch. I whipped these up faster than it took me to make breakfast and guaranteed faster than it typically takes me to make dinner. The Capers are lovely in this recipe; it adds a delicious briny finish. Enjoy!
IMG_6118
Ingredients:
1 ½ Cup Self-Rising Flour
1 ½ Tsp Italian Seasoning
¼ Tsp Salt
2 ½ Tbsp Vegenaise
1 Tbsp Capers
¾ Cup Almond Milk (I used almond/coconut blend)

Directions:
-Preheat oven 450 degrees. Grease muffin/cupcake pan with Earth Balance or vegan cooking spray.
-Combine all ingredients; I stirred the almond milk in last. Do not over mix. –After all ingredients have been incorporated let mixture rest for about 5 minutes.
IMG_6100
-Divide batter evenly – makes 10 biscuits. Bake for 15 minutes. Enjoy!

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Quick Biscuits with Capers

  • Servings: 10 Biscuits ~ Vegan
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Credit: VeganRescue.com
Ingredients:
1 ½ Cup Self-Rising Flour
1 ½ Tsp Italian Seasoning
¼ Tsp Salt
2 ½ Tbsp Vegenaise
1 Tbsp Capers
¾ Cup Almond Milk (I used almond/coconut blend)

Directions:
-Preheat oven 450 degrees. Grease muffin/cupcake pan with Earth Balance or vegan cooking spray.
-Combine all ingredients; I stirred the almond milk in last. Do not over mix. –After all ingredients have been incorporated let mixture rest for about 5 minutes.
-Divide batter evenly – makes 10 biscuits. Bake for 15 minutes. Enjoy!