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.

Ingredients:
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.)


Preparation:

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!)

23 comments:

  1. These look great. I've never heard of or used virgin coconut oil, but I'd be interested to try it out.

    I love your blog, and I just tweeted it as my foodblog of the day!

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  2. I am vegetarian, leaning toward vegan, and have discovered the preponderance of coconut and coconut oil in many vegan recipes. This is a little discouraging for me because I...hate...coconut. I can't tolerate it. It makes me gag and always has. I am not picky...it is the only food that I cannot abide. I have discovered that cashew milk (or almond milk) can substitute for coconut milk in Thai and Indian foods and that expeller pressed coconut oil is not as coconutty as EVCO. I would appreciate knowing about any other possible substitutes (e.g. for grated coconut in raw carrot cake). Many thanks.

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  3. Kim -
    Thanks for your comment! And thanks for making us your blog of the day! How great!! I love virgin coconut oil... another bonus is that it has a high cooking temp. Check out the Mango, Peach & Rhubarb Pie. I used virgin coconut oil in the crust and it turn out so buttery and flaky!

    Christine -
    Awesome! How exciting! If you're leaning towards veganhood a great read is The Face on Your Plate. For your coconut turnoff, the oil doesn't lend any coconut flavor to the scones but if you wanted to sub for another fat you could use Earth Balance or vegan shortening (or butter if that's in your diet). For the shredded coconut in the Raw Carrot Cake (which I HIGHLY recommend making!) you could omit the coconut all together. It's not necessary for texture or binding so feel free to skip it.

    Thanks for reading!!
    Anna

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  4. I recently discovered the amazing flavor combo of lemon and blueberry. These whole wheat scones are right up my alley! I'm not vegan so I've never worked with coconut oil before though. Perhaps I'll have to give it a try with this recipe.

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  5. Kate,

    Thanks for your comment! Blueberry & Lemon really is a great flavor combination... fresh and summery! If you don't want to buy a jar of coconut oil just for these scones you could easy substitute cold butter, but that's great that you're up for the experiment! (Coconut oil is also great for stir-frying because it has such a high smoking temperature.) Thanks for vising our site!

    - Anna

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  6. i made this today and mine turned out very doughy and there was not much lemon flavor. I also think the whole wheat flour made them a bit too bread-like. wondering if you did something differently than was written?

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  7. oh, also had to bake them for 25 mins at 400 to get them anywhere near done. is that an altitude thing?

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  8. Hi, Bike Girl -

    I'm sorry to hear you had some problems with the scones. The whole wheat taste could be caused by the type of flour you used. Did you use whole wheat pastry flour or regular whole wheat flour? I used whole wheat pastry flour, which is much finer than regular whole wheat bread flour, has a lighter taste, and has less gluten, resulting in a softer crumb. Perhaps the non-pastry flour is what overpowered the lemon flavor.

    Baked goods also tend to get doughy/bread-like when they are over-mixed and the gluten in the flour is developed (like kneading bread). Perhaps that could have been a factor? Flour also tends to be drier at high altitudes, so it's recommended that if you're baking at very high altitudes to either increase the amount of liquid or decrease the amount of flour by a bit.

    I'll make these again this weekend and see if I can get to the bottom of this! Thanks for your comments!

    Anna

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  10. I made these for a friend's birthday and they turned out SO good! I made a double batch and accidently used all-purpose flour instead of pastry flour and they turned out thicker than they are supposed to be but it didn't really matter, they were just fantastic warmed up, especially with tea!

    *see a picture here:

    http://www.flickr.com/photos/halletate/4099859331/

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  11. Halle,

    Thanks so much for sharing your scones! That picture looks great! I'm so glad they turned out well with the all-purpose flour. I could go for a scone and tea right now! Thanks again for sharing!

    Anna

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  12. My best friend made the chocolate peanut butter (chickpea) spread and it was FANTASTIC! You guys are our outlet for new food :)

    Halle

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  13. Halle, That's so great to hear! We're so glad you enjoyed the recipes. Thanks for visiting the site! Let us know how things turn out; we love to hear what you've tried! Thanks again!

    Anna

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  14. Tres, Thanks so much for your comment! I love that combination of blueberry and lemon, too. So fresh and delicious! Thanks for visiting Two Blue Lemons!

    Anna

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  15. these were soooo awesome. made some last week, and planning on making a batch today. thank you!

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  16. I'm so glad you enjoyed them! The lemon-blueberry combination is such a great spring flavor! Thanks so much for letting us know how they went for you!

    Happy spring!
    Anna

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  17. Just thought I'd let you know you're the #1 Google hit for coconut oil scones. We can't use dairy or soy because of allergies in the house so it was nice to find this. I hacked the recipe a bit to use cheaper ingredients that I had on hand (whole wheat and all p flour instead of pastry) and the results were a bit overly crumbly. I'll keep working with it. Thanks for the starting point!

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  18. Hi, B!

    Thanks for your comment. Hm.... perhaps a bit more almond or oat milk would help the scones come together without being overly crumbly? Let me know if you find something that works for you!

    Happy eating!
    Anna

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  19. These were the first scones I ever made. I didn't have lemons so I used tangerines and they were fabulous. Thanks for the great recipe.

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  20. I'm so glad you liked them! Tangerine sounds delicious. Now I'm imagining a Chocolate-Orange version... and getting hungry! Thanks for sharing.

    Anna

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  21. Just made a deviation of these for my friend for her birthday. They were a hit! Thanks!

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  22. Anna, So happy to have found your site! I've been looking for a scone recipe using whole wheat flour, coconut oil and a healthy sweetner after having an excellent one at Whole Foods. It's so hard to find baked good recipes that include whole grains, healthy fat AND a healthy sweetner! Noticed your comment above that you were trying to recreate a Whole Foods scone. Any luck? I can't wait to try these blueberry ones! Thank you!

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