I know I said I was done with the berry recipes but I just HAD to share one more with you. I know, I know…Just as the title of my post suggests, I am a big fat liar. Get over it.
This is a recipe for blueberry lemon whole grain scones and I’m going to be frank with you, THEY SUCK.
Not because they are absolutely disgusting (because why would I be sharing the recipe then??) but because they are so delicious this weekend I found myself in a similar situation as my good friend Miranda:
I love that scene.
In fact I’ve been in that situation more times than I care to admit
Anyway this recipe (adapted slightly from Cookie & Kate’s) is made with (among other ingredients) whole grain flours, fresh blueberries, freshly zested lemons, soy milk and honey greek yogurt!
They have a beautiful moist crumbliness (why does that not seem like a word to me right now?) and a perfectly buttery flavour, just as a scone should!
If you don’t want to be kicked in the face with fresh lemon flavour, just zest one lemon instead of two!
…But who doesn’t love to be kicked in the face with fresh lemon flavour?
I rest my case.
If you find yourself in the same predicament as Miranda after baking these scones, don’t say I didn’t warn you.
|Blueberry Lemon Scones|
- 1 1/2 cups kamut flour (but any type of flour would work!)
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons coconut sweetener plus more for sprinkling on top (or whatever sweetener you desire!)
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 5 tablespoons cold earth balance butter spread
- zest of two lemons (or one if you just want a subtle lemon essence!)
- 1 cup blueberries
- 1/2 cup honey greek yogurt
- 1/2 cup original soy milk (or whatever milk you desire!) plus extra for brushing the scones before baking.
- Preheat oven to 425 degrees F.
- Line a baking pan with parchment paper or tin foil.
- In a medium sized mixing bowl whisk together flours, baking powder, sugar, cinnamon and salt.
- Add the butter in small pieces and using your hands work it into the flour mixture until a course meal texture forms.
- Add the lemon zest, blueberries, honey greek yogurt and soy milk and stir (using a spoon) together to form a dough.
- Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
- Using a pizza cutter slice the dough into 8 wedges.
- Transfer the scones to the prepared baking sheet.
- Using a pastry brush, brush scones with soy milk and sprinkle coconut sugar on top. LESS IS MORE folks!
- Bake for about 15 minutes or until lightly golden around the edges.
- Allow to cool and enjoy!
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