My name is Lindsey. I'm a mother of one and a wife of 5+ years to my best friend.
I love crafting, creating, and cooking. I also adore gardening and everything that comes with it. However, living in a condo in the city doesn't create the greatest atmosphere for the sprawling acres of garden that I'd love to have. One day.. one day. :)
Mandy has asked me to do some writing for The Organic Family. I, of course was honored and excited at the opportunity.
I have recently gone vegan, which I am still working through and trying to find the best and healthiest things to eat. I've been searching for new recipes to try and stumbled across this recipe for vegan blueberry scones I knew they were begging to be created in my kitchen! After a light dinner tonight, it was time, and they did not disappoint! I found them on the Earth Balance page. The recipe made 12 scones... I think. Maybe I should have counted before we started munching on them! :)
The original recipe called for two things that I swapped out for other ingredients. You could use gluten-free flour if you have it and coconut spread instead of regular vegan butter spread if you'd like. I didn't have either so I just used what I had.
I also used frozen blueberries, but really the possibilities are endless! Blueberries, dried cranberries, raisins, orange zest, nuts.. Let your taste buds guide you! :)
So.. enough talk, more food. Enjoy one of my favorite new recipes!
Vegan Blueberry Scones
- 6 Tbs. warm water
- 2 Tbs. flaxseed meal
- 2 cups flour
- 1/4 cup raw sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 4 Tbs. coconut spread or regular vegan butter spread
- 3/4 cup soy vanilla yogurt
- 1/2 cup fresh or frozen blueberries
- 2 Tbs. raw sugar
Preheat oven to 400 F and line your baking sheet with parchment paper or a silpat.
Add the flaxseed meal and warm water to a small bowl, mix together with a fork, and let stand for 10 minutes.
Whisk together flour, sugar, baking powder, baking soda and cinnamon in stand-mixer bowl.
Switch whisk attachment to paddle attachment on mixer and add in butter spread. Mix until combined, but do not overwork.
Stir in flaxseed meal mixture and yogurt into dry mix until just combined. Gentle fold in berries or any other additions you choose.
Generously flour surface and roll out to approx. 3/4 inch thick.
Cut into triangles or use a large ravioli stamp to cut scones.
Place scones onto baking sheet, sprinkle tops with raw sugar.
Bake 8-10 minutes or until lightly golden brown.
Loves to you all,