This recipe is amazing! Scones are known to be hard, dense, and a bit dry in texture but this recipe makes a batch of scones that are soft and fluffy. You can adapt the flavor of these scones to whatever you would like. I think these are the best scones I have ever made and it is such a bonus that they are super quick and easy to throw together. So brew a fresh cup of tea or coffee and let's get baking. Serves: 6-8 scones Cook time: 12-15 minutes at 425 degrees F
1 1/4 cup unbleached all purpose flour
1/8 cup sugar
1 1/2 teaspoon baking powder
4 Tablespoons allergy free butter substitute cold and cubed
1/3 cup dairy free milk
1/2 cup blueberries
Preheat the oven to 425 degrees F.
Mix together the flour, salt, and baking powder in a bowl. Cut the butter into the dry ingredients with a pastry cutter. Keep cutting the allergy free butter substitute in unit the mixture looks like tiny granules.
Toss in the sugar. Next, add the non-dairy milk and stir the batter with a fork until a dough forms. Fold in the blueberries. Create a round ball with the dough and make sure the smooth side is facing upwards.
Place the ball onto a non stick cookie sheet. Pat the dough into a 6 inch circle and cut the circle into 6-8 wedges. Either separate the wedges for crisp sides all around or leave the wedges close together for soft and fluffy sides with a crisp top and bottom only.
Optionally sprinkle the tops with cinnamon and sugar. Bake for 12 minutes or until the scones are slightly golden brown in color.