Friday, August 14, 2009
Lemon Blueberry Scones
Direct quote: "These are vegan?" Yup! They are also quick, easy, and relatively healthful as scones go. (All things in moderation.) Since we've been having some real scorchers lately I decided to use fresh summer flavors - blueberry and lemon - but the possibilities are endless! Chocolate Raspberry, Maple Walnut, Orange Coconut, Oatmeal Raisin... use a total of 1 cup of any of these flavor combinations and you can't go wrong!
Virgin coconut oil is my preference over margarine or canola oil in vegan baking because it is simply oil from coconuts, is minimally processed, and contains no additives. Virgin coconut oil is perfect for baking because it's a solid at room temperature. Like butter, when cold bits of coconut oil hit a hot oven they release steam, creating that flaky, "buttery" texture. You could swap for Earth Balance Buttery Sticks but these contain soybean and canola oils as well as "natural flavor derived from corn." Not to mention that the name "buttery sticks" sends out red flags to me. All in all, seems like more of a 'food product' than food as nature intended it, so I opt for virgin coconut oil.
2 cups whole wheat pastry flour
1/2 cup whole oats
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/3 cup vanilla bean sugar (or 1/3 cup raw sugar plus 1 teaspoon vanilla extract)
Zest of 1 lemon
1/2 cup cold virgin coconut oil
1 cup blueberries (fresh or frozen)
1/3 cup oat milk (or soy, almond, hemp, etc.)
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In a large mixing bowl combine the dry ingredients: flour, oats, baking powder, salt, cinnamon, sugar, and lemon zest. Mix well.
3. Using your fingers, "cut" the coconut oil into the dry ingredients until it is in pea-sized bits.
*Do not over mix, as those little bits of oil are what will make your scones flaky.
4. Gently fold in the blueberries.
5. Add the oat milk and combine with your hands just until the dough comes together.
*Do not over mix or your scones will be tough.
6. When the dough comes together, dump it onto the counter.
Two shaping options: A) Pat into a square. Cut the square into quarters, then cut each quarter along the diagonal to form 8 triangles. B) Pat into a circle. Cut the circle like a pizza to create 8 wedges.
7. Sprinkle scones with sugar and transfer to baking sheet. Bake for about 10-12 minutes until the bottoms are lightly brown.
(Jo-Ann, I'm still working on the Whole Foods recreation!)