Vegan Blueberry Rosemary Scones Recipe

Looking for an easy Vegan Blueberry Rosemary Scones recipe? Learn how to make Vegan Blueberry Rosemary Scones using healthy ingredients.


Submitted by lucems

Makes 12 servings



Adapted from theppk.com http://www.theppk.com/2008/08/berry-week-day-1-marionberry-lavender-scones/

Recipe Ingredients for Vegan Blueberry Rosemary Scones

2 cup Blueberries
1.25 cup Soymilk Vanilla
2 tbsp Apple Cider Vinegar, Unfiltered, Organic
3 cup Wheat Flour, White, All-purpose, Enriched, Bleached
6 tsp Baking Powder
0.5 cup Sugars, Granulated
6 tsp Sugars, Granulated
0.5 tsp Salt, Table
2 tablespoon Rosemary
4 tbsp All-Vegetable Shortening Sticks
2 tbsp Vegetable Oil, Canola
1 tsp Vanilla Extract

Recipe Directions for Vegan Blueberry Rosemary Scones

  1. Makes 12 scones

  2. 1 1/4 cups almond milk (or your non-dairy milk of choice)

  3. 2 teaspoons apple cider vinegar

  4. 3 cups flour

  5. 2 tablespoons baking powder

  6. 1/2 cup sugar, plus extra for sprinkling

  7. 1/2 teaspoon salt

  8. 1/4 cup fresh culinary lavender, chopped

  9. 1/2 cup non hydrogenated shortening

  10. 2 tablespoons canola oil

  11. 1 teaspoon pure vanilla extract

  12. 2 cups berries of your choice

  13. Preheat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper. Measure out the milk and add the vinegar to it. Set aside to curdle.

  14. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps, then use your fingers to cut it into the flour until it appears like small pebbles. (You an also use a food processor for this, but I prefer to use my hands.) Mix in the lavender.

  15. Create a well in the center and add the soy milk, oil and vanilla. Mix with a wooden spoon just a bit, then add in the berries. Mix again until everything is moistened, but don?t overmix. A couple of dry looking spots are just fine.

  16. Use a 1/4 cup measuring up to scoop the scones out on to the baking sheet. Spray it wth cooking spray first so that the batter comes out easier.

  17. Sprinkle tops with a bit more sugar, then bake for 18 to 22 minutes, until tops are firm to the touch and lightly browned. Serve warm!

Categories

Breakfast, Vegetarian

Nutrition Facts
Serving Size 102.4g
Amount Per Serving
Calories
243
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Sodium
268mg
11%
Potassium
87mg
2%
Total Carbohydrates
41.2g
14%
Dietary Fiber
1.5g
6%
Sugars
13.7g
Protein
4.0g
Vitamin A 2% Vitamin C 4%
Calcium 12% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
C
    Bad points
  • High in sugar
  • Contains alcohol
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