-
Lemon Blueberry Scone Domes
Prep: 5 min Cook: 23 min Servings: 6by Catherine Pappas920 recipes>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
Directions
- 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.
- 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.
- 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.
Useful Links
Similar Recipes
Leave a review or comment