Do you think soft, melt-in-your-mouth, and citrus infused when you think of scones? I didn’t.
I often think hard, dry, and a poor-excuse for calorie intake. Not with these guys.
I love how these are just sweet enough to feel like an indulgence but at the same time light enough to justify every bite of consumption. Blueberry lemon scones…yum.
I simplify by using frozen blueberries, added to the batter at the very end. They are the perfect texture coming out and add the tangy sweetness that balances the sweet orange zest and orange juice. I really try to keep some of these around for a couple days, but I haven’t been successful yet. One batch makes 8 and that’s just not enough for all the random kitchen walk-by
that I might make on purpose.
I found a recipe for these from Cookie and Kate who found one from Chocolate and Carrots…but both of them had milk or yogurt in them. Butter too? Yes. However I did some experimenting and cut out the milk and yogurt (still tastes amazing!) and then tried cutting out the butter. I actually made 2 batches at the same time, one without butter, sweetened by pure maple syrup and one with, sweetened with sugar.
Can you tell the difference? Can you tell which scone is which?
The one of the left is the butter-less one. Right is Mr. Butter added.
The take-away: I haven’t broached into using margarine as a butter replacement. I’d really just rather add a tiny bit of butter than another option. My whole goal being to use as little as possible, so I don’t really want an excuse to use butter by having it labeled “vegan.” That doesn’t make it healthy.
Soooo…what was the difference between the 2?
Left – no butter or butter replacement added: Still tastes good. Totally a good option if you want no added oils or animal products to your scones. There is a slight lack of spring in the dough and I did miss the edges of crispiness that come from the butter-added scone. An excellent vegan option.
Right – real butter added: Light and airy. Edges just crispy enough that the outside compliments the soft inside.
I decided that it is a sometimes food anyway, so the butter is going to stay in there for me. The texture was just too good to pass up. Moderation people,
walk away from the kitchen.
These are great after school snacks, perfect for a breakfast or brunch menu, or possibly an after-dinner dessert. I love cooking my scones on a pizza stone, but any cooking sheet will do. I do cook them on parchment paper to avoid any sticking to the pan and hard scraping of blueberry remnants in my later dish doing.