Vegan Lemon-Blueberry Scones - UCook Recipe
This recipe from Rob Blum, owner of Knead Bakery in Burlington, Vermont, was adapted for the March/April 2019 issue of fresh. Swapping coconut oil for tradition
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ucook.com.
Ingredients
- 2 Tbsp. water
- 1 Tbsp. ground flaxseed
- 2 cups 10 oz. all-purpose flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup coconut oil (solid, not melted)
- 3/4 cup non-dairy milk
- 1/3 cup fresh or frozen blueberries
- 2 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1/2 cup confectioners' sugar
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