Lemon Blueberry Scone Domes

Ingredients

¾ cup AP flour
½ cup rolled oats
2 tablespoons evaporated cane sugar
1 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons cold non-dairy margarine
Grated zest and juice of 1 lemon
1/3 cup non-dairy milk of choice
½ cup fresh frozen blueberries

Preparation

1
Preheat the oven to 350 degrees F and lightly grease six 4-ounce canning jars (or ramekins if you don’t have 4-ounce jars on hand). Place the jars on a rimmed baking sheet.
2
In a medium bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Using a pastry blender or the back of a fork, bled the cold margarine until it resembles a coarse meal. IN a small bowl, combine the lemon zest, lemon juice, and milk, then add the liquid to the dry meal and mix until just combined. Add blueberries and gently combine.
3
Fill each canning jar under the rim. Bake for 17-23 minutes or until the scones are risen and golden. Let cool on a rack for 15 minutes before serving.

 



Added:

October 26, 2013

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