Scones:
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 c flour
1/2 c Earth Balance/ coconut oil (freeze for 15 mins if possible)
1 tbsp flax seed + 3 tbsp water mixed
1 c almond milk
2 tbsp fresh orange juice
3/4 c dairy free vanilla yogurt
1 tbsp orange zest
1 c blueberries (fresh or frozen)
Preheat oven to 375. Mix almond milk, yogurt, and orange juice and set aside. Whisk sugar, baking soda, baking powder, salt, and flour together in a large bowl. Using a cold pastry cutter/knife/fork to cut in Earth Balance. Add flax mix and orange zest to almond milk mixture. Make a well in dry ingredients and add flax mix, orange zest. Reserve 1/2 c almond milk mix, but add the rest. Fold in blueberries. Knead until just coming together. Press into a 1 inch thick disk on a floured surface and cut into 8 triangles. Place on parchment lined baking sheet. Brush with reserved milk mixture. Bake for 30 minutes or until crisp. Cool on pan for 5 mins, then transfer to wire rack to cool. Let cool completely before glazing, but I won’t judge if you eat 1-2 warm.
Glaze:
1 tbsp orange zest
3 tbsp orange juice
1 1/2 c powdered sugar
Whisk together. Dip/use a spoon to drizzle on scones and place on cooling rack to set.
Tips/Things I Would Change:
- Make sure to keep all your ingredients as cold as possible
- I would try reducing the amount of almond milk to 3/4 c and reserve 1/4 c of milk mixture.
- I would increase the amount of baking soda and Earth Balance
