Recipes

Blueberry Scones

      • Yield:
      • 8 Scones
      • Ingredients:
      • Scones

        • ½ cup Butter (dairy-free) (cold + sliced)⁠
        • 2 cups Arrowhead Mills All-Purpose Flour⁠
        • 1 tablespoon Baking Powder⁠
        • ½ teaspoon Salt⁠
        • 3 tablespoons Sugar⁠
        • ¾ cup Soy Milk (cold)⁠
        • 1 teaspoon Lemon Juice⁠
        • 2 teaspoons Lemon Zest⁠
        • 1 tablespoon Flaxseed⁠
        • 1 tablespoon Grade A Maple Syrup⁠
        • ¾ cup Blueberries⁠

        Blueberry Glaze Topping

        • 2 tablespoons Blueberries⁠
        • ½ cup Icing Sugar⁠
      • Directions:
      • Scones

        1. Preheat oven to 400°F.⁠
        2. In a large bowl, mix together flour, baking powder and salt. Using your fingertips, press butter into flour until you reach pea-sized crumbles.⁠
        3. In another bowl, mix together soy milk, lemon juice+ zest, and flax seed.⁠
        4. Add the dry mixture into the wet until a dough forms without handling too much. Fold in blueberries gently.⁠
        5. Liberally coat work surface with flour and place dough on work surface. Roughly shape the dough into a circle about 1 inch tick.⁠
        6. Cut your dough into 8 equal slices and place them onto a lined baking tray.⁠
        7. Mix together maple syrup + milk and brush the top of each scone.⁠
        8. Bake for 25-30 minutes or until golden brown and the centers are cooked!⁠

        Blueberry Glaze Topping

        1. In a blender, puree blueberries and icing sugar.⁠
        2. Pour on top of scones + enjoy!⁠