Lemon Blueberry Scones (Dairy-free)

For many freshman college students, college is the introduction to newfound freedom, heavy drinking, all-night partying, and the like.
I wouldn’t know anything about that. When I look back at my freshman year, I can smile and feel no regret because that’s when I was introduced to the scone. And it doesn’t get more exciting than that.
In dance class, I made friends with a student with whom I shared many a Starbucks beverage between classes. Back in the day, Starbucks carried an exquisite raisin scone. It was biscuity, dense, buttery, moist — everything I believe a perfect scone should possess. And I don’t even like raisins.
My friend often ordered a scone with her drink, and then I soon followed her lead. Before long, I became well-acquainted with the “Freshman 15” perhaps just on scones alone. But it was well worth it because the scone presented me with a whole new world of afternoon tea and tea culture.
I had long since lost contact with that friend, but my passionate relationship with scones remains strong. I call this dish, “Freshman 15.”
Pair with a fruity black tea. It will help cleanse the palate and enhance the sweetness of the scone.
7 large scones
2 1/2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 cup dairy-free butter
1 cup fresh blueberries
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 cup water
You’ll Also Need
Baking sheet lined with parchment paper
Large mixing bowl
Small bowl
Preheat the oven to 425.
Into a mixing bowl sift together the flour, baking powder, sugar, and lemon zest.
Add the “butter” to the flour mixture and break it into small pieces until pea-sized pieces remain.
In another bowl, combine the water and lemon juice. Place in freezer along with the buttered flour mixture for 15 minutes.
Remove both bowls from freezer and fold the blueberries into the buttered dry mixture. Add the water and lemon juice, and combine lightly.
Turn the dough out and flatten into a half-inch thick circle. Cut out desired shapes and place on lined baking sheet.
Bake for about 15 minutes. Remove from the oven and let cool. Serve with clotted cream or enjoy plain.

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