Lemon Blueberry Scone Domes
By: Lady Catherine ...
Published: Saturday, October 26, 2013 - 9:34am

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.