Blueberry and lemon scones.
These are American style triangle scones. I call them lazy scones because there is no need for rolling out and cutting the dough into rounds like with traditional English scones.
English scones also tend to be a bit dry, hence they are traditionally served with cream. These blueberry scones are very soft due to apple sauce and they stay soft even after two days (if they last that long). Another bonus of apple sauce is that there’s no need for much sugar. A one-quarter cup is really enough here.
I have tried to make vegan scones before – it just doesn’t work so well. It is possible to skip the egg. In fact, I might just skip it next time I make these, because the dough is wet enough and apple sauce does work as a binder. But butter! I just can’t find the right substitute for the butter for these types of pastry, where you need to work it into the dough. There are of course highly processed vegan kinds of butter, but I’d rather not use them, especially in this quantity. Those are in essence processed vegetable oils, which are extremely unhealthy. So, if I crave scones, it is either vegetarian or no scones it all. The latter is probably best, but I digress.
I have used frozen wild blueberries here and it worked well, without prior defrosting. Fresh would be wonderful too, during blueberry season.
highly recommend insist on using organic lemon. Non-organic lemons are coated in wax, which is impossible to remove no matter how much you wash it. Yes, OK, it is not deadly (not right away at least 🙂 ), but when one goes through the effort of making food at home, why not use the best and cleanest ingredients? Otherwise, you might as well just buy it in the coffee shop. Be a food snob! It is healthy for the people and the environment (for the record – people ARE a part of the environment. Some eco-warriors out there tend to ignore this fact).
- You will need US cup measurement or ask Google for conversion chart.
- Non-stick baking paper is a must.
- 1 1/2 cup white spelt flour
- 1 cup whole spelt flour
- 120 g butter, cold
- 1 cup apple sauce
- 1/4 cup muscovado sugar
- 1 egg , large
- 1/2 tbsp baking powder
- 1 tbsp milk (any)
- zest of one small organic lemon
- 1/2 cup blueberries (fresh or frozen)
- 1 pinch pure vanilla powder
Mix two types of flour in a bowl.
Grate very cold butter into the flour, then using your hands or a mixer, rub the butter into flour, so that you have coarse, sticky crumbs mixture.
Mix in baking powder, sugar, vanilla, and lemon zest.
All all the wet ingredients: apple sauce, egg and milk. Mix to make a wet dough.
Mix in blueberries.
Line the shallow baking tray with baking parchment and tip the dough out of the bowl into the tray. Arrange with your hands into a circle, approximately 2 cm high.
Run the knife across the dough to mark equal triangles. Bake at 200C for 20 minutes.