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!

Jumbo Blueberry Muffins!

Jumbo Blueberry Muffins
(Makes 6 Jumbo Muffins) ~ Vegan

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Delicious, Fluffy and Moist – my favorite terms to describe these scrumptious Mmmuffins. I originally intended on making these last weekend for a baby shower but opted not to. These were so simple to put together that I made a batch while putting away my mother’s china. If you remember from my tea sandwich post mom very enthusiastically allowed me to borrow all her tea cups and tea pots. Although I ended up not using them, I more than appreciate her – she’s the best! I reflected a lot while wrapping away her china and ironically had some emotional moments. Without rehashing my feelings, I just want to take a moment to recognize how much I value my parents, husband, children and all my family. Family: Unselfish, Trustworthy, Supportive, Loyal, Happy, Loving… ❤
Now now… enjoy these amazing muffins and cherish your loved ones, always. 🙂 Enjoy!

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Ingredients:
1 2/3 Cups All-Purpose Flour
¾ Cup Sugar
½ Cup Earth Balance (vegan butter)
¼ Cup Applesauce
½ Tsp Salt
1 Tbsp Baking Powder
2 ½ Tsp Vanilla Extract
1 Cup Soy Milk (or other non-dairy milk)
2 Cups Frozen Blueberries

Directions:
-Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners. Combine Flour and Sugar first then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.
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(Technically you can add all dry ingredients first before cutting in Earth Balance, which is what I typically do – the order was changed today accidently…either way should work)
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-Stir in remaining ingredients to combine – adding blueberries last.
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-Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
-Bake for 45 minutes test with toothpick until it comes out clean. Enjoy!
(Instead of 6 jumbo muffins you can make a dozen cupcake sized muffins, just check your muffins for doneness after 30 minutes with a toothpick.)
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Jumbo Blueberry Muffins

  • Servings: 6 muffins
  • Difficulty: easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
1 2/3 Cups All-Purpose Flour
¾ Cup Sugar
½ Cup Earth Balance (vegan butter)
¼ Cup Applesauce
½ Tsp Salt
1 Tbsp Baking Powder
2 ½ Tsp Vanilla Extract
1 Cup Soy Milk (or other non-dairy milk)
2 Cups Frozen Blueberries

Directions:
-Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners. Combine Flour and Sugar first then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.
(Technically you can add all dry ingredients first before cutting in Earth Balance, which is what I typically do – the order was changed today accidently…either way should work)
-Stir in remaining ingredients to combine – adding blueberries last.
-Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
-Bake for 45 minutes test with toothpick until it comes out clean. Enjoy!
(Instead of 6 jumbo muffins you can make a dozen cupcake sized muffins, just check your muffins for doneness after 30 minutes with a toothpick.) 

E-Boost (Energy) Smoothie

E-Boost (Energy) Smoothie
(Serves 2) – Vegan, Raw
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“E” is for Energy! How much do we need a little extra energy in our lives? All the ingredients in this energy packed smoothie have similar qualities…Rich in Antioxidants, Vitamin C and Energy packed!
Pineapple (1 Cup) contains 131% Vitamin C. Pineapples are an excellent source of Vitamin C, Vitamin B-6, Magnesium, Manganese, Thiamin. Known for their anti-inflammatory benefits too and Dietary Fiber to aid in digestion. They are a rich source of antioxidants, which aid in preventing/repairing cell damage.
Mango (1) Great source of Beta Carotene, antioxidants and great for skin and hair.
Blueberries (1 Cup) also provides 24% Vitamin C 36% Vitamin K. Rich source of Antioxidants.
Spinach (1 Cup) Packed with Iron. Great source of Calcium, Vitamins, Zinc – think of Popeye’s strength and how he’d jump up in the air with great strength after a can. Kale is a great substitute too.
Peaches (1) – Vitamins A, C, K & E. Antioxidants – Vitamin C.
Cranberry Juice – (1 Cup) – Packed with energy and protein. Minerals like calcium, zinc, magnesium, Vitamin B-6, Riboflavin. Coconut Water is great here too!

Also, for smoothies or a great snack are: Bananas which contain a lot of Potassium. They are great if you’re ever looking for an energy boost or pick me up. Nuts like Almonds or Apples too. Soak your Nuts for smoothies for easier digestion.

Smoothie Add-ins: Cinnamon, Hemp Seeds, Chia Seeds, Maca Powder, Cocoa Powder, Matcha, Flax Seeds/Meal.

Avocado, Berries, Bananas, and Papayas are fantastic for energy and excellent for hair/skin too. Oranges and Grapefruits – Vitamin C, what can I say…Vitamin C. If you have a cold, feeling ill, fatigued – Vitamin C should surely give you a boost. Anything that is cancer fighting, rich in antioxidants, I’m down for. Cold medicines…Supplements…Coffee, why not give fruits and veggies a try.

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E

E includes Easter Dinner. I wanted to edit my “E” section to include Easter Dinner. Whether Easter to you means  Resurrection Day or the Easter Bunny and “Plastic” Easter Egg hunts, it is typically a time where people, family and friends come together. That togetherness is always important and just as stated in my ‘about’ our gatherings always include food! This year we spent time at my brother’s and enjoyed a fantastic Easter dinner – they had their selections and I brought along our vegan items, which are always enjoyed by everyone. I made my coveted V-Loaf and Bean Salad along with some lovely Hasselback Potatoes, Broccoli Slaw, Beets/Swiss Chard and for dessert my carrotcake cake balls.

Happy Easter

This is us!

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Blueberries & Buckwheat Groats Pudding

Blueberries & Buckwheat Groats Pudding
(Serves 4-6) Vegan / Raw / Gluten-Free

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Today’s blog challenge letter is “B”. We’re all about Buckwheat here at VeganRescue.com today. Because Buckwheat is so nutritious and a Superfood, let talk about it again. As mentioned in my prior posts (Buckwheat Buttermilk Pancakes and Citrus Soba Noodles – despite having wheat in the name, it is not a grain. It is actually a fruit seed related to rhubarb. Buckwheat appears to be a grain but it is a pseudocereal, like quinoa or amaranth. The seeds can be eaten as a cereal or ground up into flour. This recipe utilizes buckwheat flour. Buckwheat is a rich source of fiber, protein, riboflavin, niacin and minerals like copper, magnesium and zinc, great for your immune system. A powerhouse ingredient facilitates calcium absorption so its great for strong bones and teeth. Rich in B-Complex Vitamins – Riboflavin and contains Tryptophan to keep you in a good mood. I even read on Webmd,Buckwheat is even used to treat diabetes.” Since I’ve made pancakes (breakfast) and Soba Noodles (dinner) already, I wanted to incorporate Buckwheat as a delicious dessert.

Ingredients:

1 ½ Cups Buckwheat Groats
2 ½ Cups Water
1 ½ Cup Non-Dairy Milk (I used Almond/Coconut Blend)
3 Tbsp Chia Seeds
2 Tsp Vanilla Extract
1/3 Cup Shredded Coconut
2/3 Cup Blue Agave Nectar, divided
1 Cup Fresh/Frozen Blueberries
½ Tsp Cinnamon, optional

Directions:
-Rinse Buckwheat Groats in colander, then soak with water in bowl and refrigerate for 5-8 hours (overnight).
-Combine Chia Seeds and Almond/Coconut Milk in a separate bowl and refrigerate also for 5-8 hours (overnight).
-Drain Buckwheat Groats and set aside.
-In a high speed blender (I used my Nutribullet), blend together all of the Chia mixture along with three-quarters of the Buckwheat Groats, Vanilla, Coconut, ½ of the Agave and Cinnamon if using. Blend for two minutes until combined. – Note: You may have to blend in batches if using smaller blender.
-Return to bowl and combine with remaining agave, serve and top with Blueberries. I used frozen Blueberries in this recipe. And I was out of Cinnamon, however, it tastes great without it too. – Enjoy this Delicious Dessert!

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Soba Noodles and Asian Scalloped Mushrooms