Blueberry-Lemon Scone
Who doesn’t love a refreshing, flavorful scone for breakfast? These blueberry-lemon scones make a hearty breakfast treat bursting with flavor. Naturally sweetened with maple syrup, blueberries and lemon, these can be enjoyed for breakfast, brunch, or even dessert! These scones are adapted from the Run Fast East Slow recipe.
Servings Prep Time
10scones 30minutes
Cook Time
30minutes
Servings Prep Time
10scones 30minutes
Cook Time
30minutes
Ingredients
  • 2 flax eggs*2 tbsp ground flaxseed + 5 tbsp water
  • 1cup organic stone-ground cornmeal
  • 1cup coconut flour
  • 2teaspoons baking soda
  • 1/2teaspoon sea salt
  • 8tablespoons vegan butter
  • 1/4cup maple syrup
  • 1/3cup unsweetened coconut milk yogurt
  • 1teaspoon vanilla extract
  • Juice from 1/2 a lemon
  • 1cup frozen blueberries
Instructions
  1. Preheat oven to 350ºF
  2. Make 2 flax eggs and set aside in the refrigerator
  3. In a large mixing bowl, whisk together the cornmeal, flour, salt, and baking powder
  4. Cut the vegan butter into cubes. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles pea-sized pieces of sand. (I always use my fingers for this; I’m not fancy enough for a pastry cutter)
  5. In a separate bowl, whisk together the yogurt, maple syrup, lemon juice and flax eggs. Slowly add this to the flour mixture and stir until just combined. The batter will be pretty sticky
  6. Fold in the blueberries
  7. Line a baking sheet with parchment paper. Scoop ~1/4 cup of batter into hands and shape into triangle. Place onto the sheet, leaving about 2 inches between each scone. ** See note
  8. Bake at 350 degrees for 30-35 minutes, or until the tops are firm and the bottom is lightly browned. Transfer to a wire rack to cool when they’re done

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