Blueberry Scones

5.0 (1 reviews)

2 cups all-purpose flour
4-5 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt
6 Tbsp. cold margarine, cut into pieces
1 1/2 cups fresh or frozen blueberries
1 tsp. grated lemon zest
1/3 cup soy milk, plus more for brushing tops
Egg Replacer equivalent to 2 eggs

• Preheat the oven to 400°F.
• In a bowl, combine the flour, 3 Tbsp. sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in the margarine until the pieces are pea-sized. Stir in the blueberries and zest.
• Whisk together the soy milk and prepared egg replacer. Pour into the center of the dry ingredients. Stir with a fork until the dough comes together. Turn out onto a floured surface, and knead just a few times to mix.
• Pat the dough into a 6-inch square about 11/4 inches thick. Cut into four squares. Cut the squares in half diagonally to form eight triangles. Transfer to a baking sheet. Brush the tops with soy milk, and sprinkle with the remaining sugar. Bake until golden, 20 to 22 minutes.

Makes 8 scones

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind