Something amazing and almost unheard of happened here this weekend.
In July. With lightning and thunder and big rain drops and more than a 10th of an inch (yup, we measure rain in tenths here). It was incredible. Somewhere down south a hurricane formed, and its dark grey clouds filled with the good stuff made their way all the way up here to central California. They dumped rain on the parched, dusty dirt that hasn’t been properly watered in years.
I know, I know, one random rain storm in the middle of the summer hardly brings an end to this drought we are living with, but at least it whet my palate enough to feel a little refreshed. I might be able to live without another drop falling from the sky until winter, which I am kind of absurdly looking forward to. ⛄️
I am going to entirely shift gears here to talk about the bowl in the above picture. It is my very favorite new household item that came to me recently from a good friend. She gave it to us as a belated wedding present, but it was so worth the wait.
She threw this bowl by hand in a pottery class she takes, and glazed and fired itin a way that makes these beautiful, irregular colors. I’ve been the lucky recipient of a few of her pieces, but this one is by far my favorite. It will be a constant companion of mine in the kitchen, whether it is holding fruit or posing for a photo (it does a really good job).
I keep telling her she needs to start an Etsy shop to sell her pieces, so if you’d be willing to shell over a few bucks for one of these then let me know in the comments below. Then I can show them all to her and bolster my case.
This bowl did a particularly good job at holding scone dough as I worked it together. I bought far too many organic blueberries at Costco last weekend, and after eating them on yogurt, using them in smoothies, and shoveling handfuls at a time into my mouth, I still needed to find a way to make use of them before they went bad.
Enter ⇒ these vegan blueberry scones. These are the prefect breakfast scone – they’re pretty light on the sugar, and they’re chewy enough to be satisfying. As you can see in the picture below, they have a nice, flaky texture that really shows after baking.
I cut these into rounds so that I could use my new biscuit cutters we got for our wedding (thanks, Al!), but these would be great cut into a traditional triangle shape, too.
Sometimes they get a little wonky when baking!
I think, I think, that if I can still eat handfuls of fresh blueberries every day then I should be able to survive until it rains again. Possibly.
These vegan blueberry scones are the perfect way to enjoy fresh blueberries. Perfect for breakfast or a mid-morning snack.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 cups all purpose flour
- 1 cup oat flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup cold vegan butter (I used Earth Balance)
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 3/4 cup almond milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp brown sugar, plus extra for sprinkling*
- 1 cup fresh blueberries
- Heat oven to 400°F.
- Combine the flours, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine the flax seed and water. Set aside.
- In a medium bowl or 2-cup measuring cup, measure out the milk, then add the apple cider vinegar and the brown sugar. Mix. Add the flax mixture and mix well.
- Cut the butter into 1/2" chunks, then add to the flour mixture. Use a pastry blender or your fingertips to quickly work the butter into the flour until sandy. Small, pea-sized bits of butter are okay.
- Add the liquid to the flour mixture all at once, then use a large spoon (or better yet, a danish dough whisk) to bring it together to form a dough. Fold in the blueberries.
- Transfer the dough to a floured hard surface and gently knead for about 1 minute.
- Pat the dough into a 1" slab and use a 2" biscuit cutter to cut into rounds, then place on a parchment-lined baking sheet. Gather the scraps and repeat until all the dough is used up. Alternatively, use the extras to make one large scone. Sprinkle each round with a bit of sugar on top.
- Bake for 15-17 minutes, until golden on top. Remove and let cool for 5 minutes, then transfer to a wire rack. These are best enjoyed warm.
- To reheat the next day, cook in a toaster oven on bake mode for 5 minutes or until warm.
- If you prefer a sweeter scone, add another tablespoon of sugar to the batter.