Friday, April 29, 2016

Lemon Blueberry Drop Scones (Vegan)

Whenever I make scones for my friends and family, I always get this reaction:"Oooh scones! Soooo FANCY! So Brrri'ish!!!"  It's pretty hilarious how this is immediately followed by everyone trying to carry a conversation in their best (or worst) British accent.  I don't know what it is about scones that make them act like that.  I'm just happy they get so excited when I make them.  

Somehow scones have gained this reputation for being so frilly and fancy that you can't possibly make a proper one unless you're a skilled baker or an English nan.  But truthfully, they're so easy to make and that's what I love about them.  You just throw the ingredients together and in no time, you'll have hot and fresh scones out of the oven. 

These lemon blueberry drop scones are perfect for any time of the day.  My boys love eating them for breakfast with a glass of orange juice while I prefer enjoying one in the afternoon with a cup of coffee or tea.  

Lemon-Blueberry Drop Scones (Vegan)
Makes 8 scones
Allergy Note: contains wheat ingredients 

2 cups all-purpose flour
1/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
1 1/4 cups canned coconut milk, cold*
1 Tbs. lemon juice
zest of one lemon
1/2 cup blueberries**

coconut milk and granulated sugar (for brushing the top)

icing (optional):
2 Tbs lemon juice
1 cup confectioner's sugar

*For the coconut milk: try to find one with the highest fat content possible.  The brands that I like the most are Natural Value, Chaokoh and Thai Kitchen. Quick tip: when shopping for coconut milk, shake the can.   If it sounds sloshy and watery inside, put it back.  That means it doesn't have enough of fatty cream.  Very little to no sound is what you want to look for.

**For the blueberries: You can use fresh or frozen blueberries, but I prefer using wild blueberries because they tend to be more flavorful.  I usually find Woodstock Organic Wild Blueberries at my local grocery store so that's what I buy.  

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper or silicone baking mat. 

To make the scones, combine flour, sugar, baking powder, salt and lemon zest in a large mixing bowl.  Add in the coconut milk. Gently mix with wooden spoon or rubber spatula just until it's barely holding together (do not overmix).  Carefully fold in the blueberries.  Drop 1/4 cup of dough onto the prepared baking sheet about 2 inches apart.  Brush the tops with coconut milk and lightly sprinkle with sugar.  Bake for 15-20 minutes or until golden brown.  

To make the lemon icing, mix together lemon juice and confectioner's sugar in a small bowl until smooth.  Allow the scones to cool for at least 15 minutes before drizzling with icing.

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