The holidays were upon us and I really wanted to treat my office to some delicious breakfast treats. But…we have a variety of noshers in our little office. From those who don’t like sweet things, to the steadfast dieters, to the vegan, to me…the gluten-free girl…I wanted to bake up something that everyone could enjoy.
My answer: Vegan Gluten-Free Lemon Blueberry Scones.
I got the recipe online and tweaked it to be gluten-free. Because I don’t bake up goodies that I can’t have. I mean, if I’m putting all that time and effort into it then I want to be able to taste it and enjoy it too.
These were a hit!
Recipe: Vegan Gluten-Free Lemon Blueberry Scones
Servings: 12-16
Time: Prep 20 minutes; Bake 15 minutes
Ingredients:
- 1-1/2 cups gluten-free all purpose flour (I used Bob’s Red Mill Gluten-Free All Purpose Flour)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar (I used Truvia)
- 1/2 cup butter, softened (I used Earth Balance)
- zest of 1 lemon
- juice from 1 lemon (optional)
- 1/2 cup milk (I used unsweetened almond milk)
- 3/4 cup fresh blueberries
Directions:
Preheat oven to 400 degrees.
In a large bowl, whisk flour, baking soda, baking powder, salt, and sugar to combine.
Add zest, berries, milk, and butter.
Squeeze in juice from zested lemon for extra lemon flavor. (Optional)
Mix well, (using your hands to mix is easiest).
Form dough into 12 – 16 rounds and flatten slightly. (I just scooped out 16 rounds with my ice scream scooper). Place on a parchment lined baking sheet. Repeat on second baking sheet.
Bake for 13-15 minutes, or until golden.
~*~*~
I was surprised by the number of people who devoured these at the office. I figured only the vegan would be willing to try them out. But everyone complimented me on them. I think next time, I’ll add a bit more lemon to give them a little more zing…but definitely a delicious recipe!
Bake some up yourself!
The Celiathlete 