So my dear, weird fellow graduate student friend Jason had a birthday a while back and I promised him I would bake something for all the grad students to celebrate. He requested scones. Birthday SCONES. But as I said...he's weird ;). And if it was blueberry scones he wanted...that was what he was going to get! That my friend, is the story of how these fantastic, not-super-healthy-but-so-delicious-you-don't-care scones came into existence. And now I must share them with the masses because that is how good they are.
ACTUALLY, let me rewind a sec, you know how I said "not-so-healthy" up there? Sure. Okay. Scones in general are not the healthiest things in the world. BUT, compared to a blueberry scone from Starbucks, my version has 187 less calories, 10.3g less fat (8.4g less saturated), less sodium, and no cholesterol (And it probably tastes better. No joke.)
Keep reading for the recipe!
1 cup spelt flour (I wouldn't recommend increasing this in place of AP flour)
1 cup all-purpose flour (you could use all AP in plase of spelt if desired)
1/2 cup sugar + 1 tbs for topping
1 tbs baking powder
1/2 tsp baking soda
1/4 tsp nutmeg (optional)
1/2 tsp salt
1/2 cup almondmilk
1 tbs lemon juice
1 tsp lemon zest
1/2 cup (1 stick) earth balance vegan butter, room temp
1 cup fresh blueberries
1. Preheat the oven to 350F. Combine flour, 1/2 cup sugar, baking powder, soda, nutmeg, and salt in a large bowl.
2. In a small bowl, whisk together almond milk, lemon juice, and zest. Add to the dry ingredients and mix until most of the flour is incorporated. It will be a bit of a task...
3. Cut up the earth balance and combine with the dough using a pastry blender.
4. Use your hands to fold in the blueberries. Once they are incorporated, roll the dough into a ball and press into a 3/4 to 1-inch thick disc. You can use a bit of all purpose flour to ease the messiness of this process.
5. Transfer your dough disc to a parchment covered baking sheet. Sprinkle with 1 tbs sugar. Cut the dough into 8 wedges and pull apart so they have about 2 inches between them.
6. Bake for 18 minutes, or until slightly golden. Let cool on the baking sheet for 10 minutes before devouring.