Vegan lemon and blueberry scones

Vegan lemon and blueberry scones


30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Makes 10 scones

Dietary

These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream!
Each muffin (without the optional toppings) provides 198 kcal, 3.5g protein, 26g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 1.5g fibre and 0.63g salt.

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Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Serves

Makes 10 scones

Dietary

 

Vegetarian

Ingredients

  1. 100ml/3½fl oz soya milk
  2. 1 unwaxed lemon, finely grated zest and juice
  3. 300g/10½oz self-raising flour, plus extra for dusting
  4. 1 tsp baking powder
  5. 1 tbsp granulated sugar
  6. 100g/3½oz vegan margarine, cut into small cubes
  7. 180g/6oz blueberries
  8. light olive oil, for brushing
  9. pinch of salt

To serve (optional)

  1. jam or marmalade of your choice
  2. coconut cream from the top of a tin of full-fat coconut milk (see tip)

Recipe tips

Method

  1. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk.

  2. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs.

  3. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes.

  4. Preheat the oven to 220C/200C Fan/Gas 7.

  5. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.

  6. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden.

  7. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream.

Recipe Tips

If serving with coconut cream, it’s important to buy good-quality, full-fat coconut milk as the coconut cream doesn’t separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation.

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