Description
Lemony, lightly sweet, and delicious, these easy-to-make Vegan Blueberry Lemon Cookie Scones are moist, tender, and flavorful.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats, fine chop
- 1 ¼ cups almond flour, lightly packed
- 2 Tablespoons cornstarch (or arrowroot powder)
- 2 ½ teaspoons baking powder
- ¼ cup maple sugar (or coconut sugar) *
- 1 Tablespoon flaxseed meal
- ¼ teaspoon sea salt *
Wet Ingredients:
- ½ cup unsweetened plain plant yogurt
- 2 Tablespoons pure maple syrup
- 3 Tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest (+/-)
- ¼ cup cashew butter *
Other Ingredients:
- 1 cup blueberries
Topping Ingredients:
- 3 Tablespoons maple sugar (or coconut sugar)
- 1 teaspoon fresh lemon zest
- Extra small blueberries (optional)
Instructions
- Preheat the oven to 375 F. Place the oven rack in the center
- Line a large baking sheet with parchment paper, set aside.
- Make the Topping by adding 3 Tablespoons of maple sugar (or coconut sugar) to a small bowl, add 1 teaspoon fresh lemon zest. Pinch and rub the sugar and the lemon zest together for several minutes to infuse the lemon zest into the sugar. Set aside until Step 9.
- Place the rolled oats into the food processor and process until the oats are almost flour, about 40 to 50 seconds, place into a large bowl.
- Place all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk to combine. Set aside.
- Add all the Wet Ingredients to the large bowl (with the dry ingredients), stir until well combined. Stir in the blueberries.
- Using a large cookie scoop (or ¼ cup measuring cup), scoop up the batter and drop it onto the parchment-lined baking sheet into a dome-like shape. Space apart by about 3 inches as the cookie scones do slightly spread. Continue until all the batter has been scooped and dropped.
- Take a few extra small blueberries and place them on top of the scones, press slightly to adhere them.
- Sprinkle each drop scone generously with some sugar/lemon zest mixture from Step 3.
- Bake at 375 F for 19 to 21 minutes.
- Remove from the oven, allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 14 to 16 cookie scones