Maura’s “Berry” Good Scones
Hello, my sweet treat lovers! I’m Maura Richards ’26, a sophomore in the Greenhouse! Recently, I had some blueberries and lemons sitting in my fridge, and it inspired me to make lemon blueberry scones! I had never made scones before, but turns out these bad boys are super easy to make, and they turned out so yummy! I hope you give them a try! 🙂
Lemon Blueberry Scones! ! !
Ingredients:
•4 cups of flour
•2 tablespoons of baking powder
•1⁄2 cup of brown sugar
•1 teaspoon of sea salt
•12 tablespoons of room-temperature coconut oil
•1 1⁄2 cup of frozen blueberries
•1 1⁄2 cup of almond milk
•2 tablespoons of chia seeds
•4 tablespoons of water
•For the icing: 2 cups powdered sugar and 4 tablespoons of lemon juice
Tools:
•Big bowl and smaller bowl
•Measuring utensils
•Whisk
•Floured surface
•Knife
•Baking sheet & parchment paper
•Working oven
Directions:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Prepare “chia egg substitute” in a small mixing bowl by mixing chia seeds and water and let rest for five minutes. Then, add almond milk.
3. In a separate mixing bowl, combine flour, baking powder, brown sugar and salt.
4. Add room temperature coconut oil.
5. Combine wet and dry ingredients, then add blueberries to the mixture.
6. Transfer mixture to a floured surface and use your hands to form it into a disc about one inch
thick. Use a large knife to cut the circle into six even wedges (or eight for smaller scones).
7. Use a floured spatula to transfer the scones to the prepared baking sheet.
8. Bake for 22-27 minutes or until fluffy and light golden brown on the edges.
9. Combine sugar and lemon juice in a bowl to create the glaze.
10. Let the scones cool slightly before applying the lemon glaze and enjoy!
Peace, Love, ‘n’ Veggies! ! !
The Greenhouse