These scones are dairy free, fluffy and worth every effort. My students are always suprised at how easy they are to make and that now they don't have to go to the bakery to buy a treat!

Yield: 8

Scone Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest of one lemon
1/2 Butter/Margarine, frozen
1/2 cup blueberries
1/2 cup coconut cream - reserve the liquid for later use.
2 Tbsp lemon juice
1 Tbsp cider vinegar
1 large egg

Lemon Glaze Ingredients

1/2 cup icing sugar
1-2 Tbsp lemon juice
1-2 Tbsp coconut milk (liquid reserved from above)

Directions

1. Preheat oven to 400F degrees
2. Sour your coconut cream by combining the coconut cream, lemon juice and cider vinegar and allow to sit for 5 minutes.

3. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt.
4. Grate butter into flour mixture on the large holes of a box grater; you can use an electric mixer or just use your fingers to work in butter (mixture should resemble coarse meal).Mix the egg into the soured coconut cream

5. Stir sour cream mixture into flour mixture until large dough clumps form. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.
6. Remove the dough from the bowl and place onto a lightly floured surface. Lightly kneed/fold in your blueberries.
7. Press the dough into a 7-8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of extra sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.

8. Bake until golden, about 15 to 17 minutes.

9. While scones are cooling prepare lemon glaze by Combing icing sugar with 1 Tbsp of both lemon juice and coconut milk using a spoon or spatula. You can add more juice and milk until you get a good consistency for drizzling.

10. Once the scones are at room temperature, use the spoon or spatula to drizzle the lemon glaze

Notes

This recipe is also great with cranberry and orange. Simply substitute in dried craisins for blueberries and orange for lemons.

You can also use regular sour cream but they are not as fluffy.