My 14-year-old neighbor makes amazing scones. I can’t attest to this fact first-hand, since I’ve never seen or eaten one, but I’ve been assured by my kids that his scones are the best. Which is why I decided to make my own last night.
To compete with a 14-year-old.
“better and fancier, because they’re triangle.”
So I decided to brush them with honey to give myself a little edge on the competition. (Yep—I play dirty.)
Both of my little ones awoke this morning, took one look at the scones I had arranged for them for breakfast, and burst into tears because they weren’t warm, like our neighbour’s. After closing my eyes and cursing myself for somehow producing seemingly very spoiled children, I took a deep breath, and invited them to at least take one bite.
I’m happy to say that the bite turned into an entire scone each, plus I was begged to throw another into their school lunches.
Moral of the story?
(No, really, what’s the moral here? To not bake? To keep my kids from the neighbour’s delicious triangle scones? To beg the 14-year-old for culinary lessons? To make my children realize how disgustingly spoiled they are? Please tell me.)
In the meantime, give these a try. They’re actually very good, and I’ll be making them again. (If I want to really scar my children, maybe I’ll throw some raisins in them, next time…)
Happy Meatless Monday! xo
Vegan Honey-Glazed Blueberry Scones (Makes 8 large)
- 1 tbsp. chia seeds
- 3 tbsp. water
- 3/4 cup vanilla soy yogurt
- 2 1/2 cups whole wheat flour
- 4 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup Earth’s Balance Buttery spread
- 1/2 cup raw cane sugar
- 1/2 cup organic blueberries
- 2 tbsp. organic raw honey
- Preheat oven to 375 degrees Fahrenheit.
- Combine chia seeds and water, stir, and let sit for 5 minutes until “gloppy,” then combine with yogurt, mix well, and set aside.
- In large bowl, mix together flour, powder, soda, and salt.
- Cut buttery spread into flour mixture until it resembles small peas.
- Add sugar and blueberries, mixing.
- Add chia/yogurt mixture and using your hands, mix and kneed softly until mixture is a one giant soft dough ball. (If too floury, add a little water.)
- Place ball on floured surface and pat out until 2 inches thick.
- Divide into 8 sections, then roll into balls.
- Arrange on ungreased cookie sheet and gently pat balls down a bit.
- Bake for 20-22 minutes.
- Remove from oven, and immediately glaze with honey.
- Let cool on rack before storing.