Wild Blueberry and Lemon Scones
Vegan and Dairy Free
Sconedays Meets Up with Wild Blueberries
These are classic buttermilk scones updated to be dairy free and vegan. We substituted coconut cream with a little vinegar to replace the buttermilk and vegan margarine for the butter. They're equally fluffy, tender and tasty as the original.
In this batch, we used dried wild blueberries from a local grocery (Trader Joe's). They're more flavorful than other dried blueberries, and they're sulfite free. Many people are sensitive to sulfites, and the sulphur dioxide used in dried fruits can trigger reactions, so we try to buy dried fruit specifically marked sulfite free.
Try these quick and easy scones, third in our Sconedays series. Let us know what you think.
You'll be surprised how much flavor fresh lemon zest adds. For years we made scones with the bottled, ready made lemon zest. Last year we tried adding fresh zest and everyone who tasted them commented how great they tasted. Must have been the fresh lemon zest.
- 3 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3/4 cup vegan margarine
- 1 ½ teaspoons grated lemon peel, fresh
- 1/2 cup dried wild blueberries
- 1 cup coconut cream
- 1 tablespoon vinegar For topping:
- 2 tablespoons coconut cream or nondairy milk
- turbinado sugar (optional)