Grandma Vegan's Scones

Grandma Johnson’s Scones is a fantastic recipe for rich and sweet American style scones. Alas, Grandma Johnson appears to be a big fan of baking with animal products such as sour cream, butter, and egg. Luckily we have Grandma Vegan’s version here which is free of animal products. The basic recipe works well with a variety of mix-ins, though this version is specifically blueberry-lemon.

ingredients

  • 1 cup silken tofu

  • 2 tbsp lemon juice

  • zest of one lemon

  • 1 teaspoon baking soda

  • 4 cups all-purpose flour

  • 1 cup white sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup vegan butter

  • 1 tbsp flaxseed meal + 2 tbsp cold water

  • 1 cup blueberries

method

  1. Preheat oven to 350. Prepare a baking sheet with parchment paper or a cooking mat.

  2. Mix the silken tofu and lemon juice in a bowl and set aside. Make a flax egg by combining the flaxseed meal and water, then let it sit until it reaches a gel-like consistency.

  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda,  salt. Cut in the butter.

  4. Mix the tofu mixture, lemon zest, and flax “egg” with the butter and flour mixture until well combined.  Gently mix in blueberries.

  5. Turn dough out onto a lightly floured surface and roll dough into 2 rounds each about 3/4 inch thick. Cut each into 8 wedges, and place them 2 inches apart on the prepared baking sheet.

  6. Bake for 20-24 minutes until golden brown on the bottom.

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