Tuesday, March 31, 2015

Blueberry Scones

These scones were born out of my desire to spend my grocery money strategically this week. To make that possible, I figured I needed to make some meals using what I already had in my refrigerator and pantry. I had some flour and frozen blueberries....so I decided to make scones.

These were so good, I loved them before they were even cooked. I must have had a scone's worth of dough before they went in the oven. Luckily, I loved them just as much hot out of the oven.

Blueberry Scones - Whole Grain


1/2 cup soy milk
1 tsp vinegar

2 cups flour (you can use all purpose or a mix of whole wheat and all purpose)
1/2 cup natural sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon

1/2 cup cold vegan margarine

1 cup blueberries (fresh or frozen)


Preheat your oven to 350 degrees.

Mix the soy milk and the vinegar together in a measuring cup and set aside to let thicken.

Combine the dry ingredients in a mixing bowl (flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon). Whisk to incorporate them well. Next, cut in the cold margarine using a fork, pastry blender, or your hands. You want to get it to where there is small pea sized pieces of margarine in the flour. At this point, pour in the curdled soy milk and mix until the dough starts to pull together.

Scones are like a sweet, dense biscuit which takes a thick dough. This dough is not quite as pliable as other doughs, but will pull together. Knead it about 20 times on a heavily floured board. Then roll it out into a large rectangle. At this point, sprinkle the blueberries on top of the dough, and then fold the edges over to seal the blueberries in the middle. You should have a long rectangle of dough. You can lightly roll it out again, or just press it out gently with your hands to flatten a bit, but you still want a narrow rectangle and are not trying to get it to reach the ends of the board again. At this point, cut the dough into about sixteen triangles.

Put the triangles on an un-greased cookie sheet and bake for 12-15 minutes. You want them just starting to turn golden brown and cooked through so that a toothpick inserted into the middle comes out clean. With some fruit, nuts, and coffee these make a wonderful breakfast.

Nutrition Facts
Serving Size 47 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Trans Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 5%Vitamin C 1%
Calcium 5%Iron 5%
Nutrition Grade B
* Based on a 2000 calorie diet

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