A few days ago, Peter and I were at Sam’s Club. As we strolled the aisles of this big box store, loading our oversize cart with far too many bulk cheeses and 24-pack paper towel roll bundles, my eye fell on a carton of Meyer lemons. They were bright. They were shiny. They were calling my name.
“Jeeeeeeeeeessie, ARRRRRR DEEEEEE … we are taaaaasty … we prevent scuuuuurvy … we’re only 98 ceeeeeeeents … buuuuuy uuuuuus … “
Before I knew it, I had two pounds of Meyer lemons sitting on top of our cart mountain. Apparently, I still haven’t learned from the ricotta cheese almost–debacle: one does not buy large quantities of foods without a consumption plan.
While I don’t plan to have an impromptu Ingredient Week (like the previous Pumpkin Week or Chocolate Chip Week), I will share some recipes that use this tart/sweet citrus fruit over the next few weeks. It’s a challenge for me, and it will encourage me not to let these beauties go to waste. I’ll begin with these whole grain vegan Meyer lemon blueberry scones, with gluten-free potential. I’ll stop there with the description – if I added any more adjectives, the whole sentence would tip over.
Despite being an RD, I haven’t experimented much with vegan, gluten-free, etc. baking. That changes now! The recipe below is adapted from this one and is vegan through the use of coconut oil and soy milk. If you’d like to make a gluten-free version, try using a gluten-free flour mix, such as Bob’s Red Mill, or grind your own gluten-free oat flour. Make sure the oatmeal package says the oats are gluten-free before using.
These scones are surprisingly light, but still a bit heartier than a typical scone. Enjoy like I did, with a hot cup of tea, or as a quick breakfast with fresh fruit.
Vegan Meyer Lemon Blueberry Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake vegan oats Meyer lemon
Ingredients (8 scones)
- 1 cup white whole wheat flour
- 2/3 cup oat flour
- 1/3 cup raw quick oats
- 1/4 cup sugar
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 1/3 cup soy milk
- 2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1/3 cup blueberries (fresh or frozen)
- Sparkling sugar (optional)
Sweet Lemon Glaze
- 2 tablespoons Meyer lemon juice
- 1/4 cup confectioner’s sugar
- 1 teaspoon coconut oil, melted
Note: You can make oat flour by grinding raw oats in a coffee grinder or blender. Make quick oats from whole oats by pulsing whole oats for a few seconds in a blender.
Preheat oven to 350 degrees F. In medium bowl, mix flours, quick oats, sugar, chia seeds, baking powder, baking soda, and salt. Stir in coconut oil with a fork or your fingers until the mixture is crumbly, like pie crust before adding the liquid. Add soy milk, lemon juice, lemon zest, and blueberries and mix until dough comes together.
Gently roll dough into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick and cut into 8 wedges. Place scones onto baking sheet lined with parchment paper or a Silpat. Sprinkle with sparkling sugar, if desired. Bake in preheated oven until edges are lightly golden, about 18 to 20 minutes.
While scones bake, mix confectioners’ sugar, lemon juice, and melted coconut oil in a small bowl. Spread glaze on top of scones while still warm.
Q: Have you ever tried vegan/gluten-free baking? How about Meyer lemons?