Whenever I make scones for my friends and family, I always get this reaction:"Oooh scones! Soooo FANCY! So Brrri'ish!!!" It's pretty hilarious how this is immediately followed by everyone trying to carry a conversation in their best (or worst) British accent. I don't know what it is about scones that make them act like that. I'm just happy they get so excited when I make them.
Somehow scones have gained this reputation for being so frilly and fancy that you can't possibly make a proper one unless you're a skilled baker or an English nan. But truthfully, they're so easy to make and that's what I love about them. You just throw the ingredients together and in no time, you'll have hot and fresh scones out of the oven.
These lemon blueberry drop scones are perfect for any time of the day. My boys love eating them for breakfast with a glass of orange juice while I prefer enjoying one in the afternoon with a cup of coffee or tea.
Lemon-Blueberry Drop Scones (Vegan)Makes 8 sconesAllergy Note: contains wheat ingredients
scones:2 cups all-purpose flour1/3 cup granulated sugar1 Tbs. baking powder1/2 tsp. salt1 1/4 cups canned coconut milk, cold*1 Tbs. lemon juicezest of one lemon1/2 cup blueberries**
coconut milk and granulated sugar (for brushing the top)
icing (optional):2 Tbs lemon juice1 cup confectioner's sugar
*For the coconut milk: try to find one with the highest fat content possible. The brands that I like the most are Natural Value, Chaokoh and Thai Kitchen. Quick tip: when shopping for coconut milk, shake the can. If it sounds sloshy and watery inside, put it back. That means it doesn't have enough of fatty cream. Very little to no sound is what you want to look for.
**For the blueberries: You can use fresh or frozen blueberries, but I prefer using wild blueberries because they tend to be more flavorful. I usually find Woodstock Organic Wi...