Sometimes I get a little crazy and eat dessert for breakfast. Okay, not dessert dessert – but these Gluten-Free Blueberry Lemon Scones are pretty darn close. They’re absolutely delicious and are sweetened with monkfruit, so you won’t have to worry about any harmful refined sugar. And the Just Egg egg replacement makes the texture perfectly moist. And the lemon zest provides the perfect amount of lemony flavor; it’s not overpowering at all, which is a total pet peeve of mine when it comes to other lemon baked goods. Bon appetite!
1 ½ tsp apple cider vinegar
½ cup cashew or almond milk
¼ cup vegan unsalted butter, cold
2 cup GF flour
⅓ cup monkfruit
½ tsp. fine sea salt
½ tsp. baking soda
1 T baking powder
¼ cup cashew yogurt
3 T of Just Egg, egg replacement
1 tsp. pure vanilla extract
1 T lemon zest
1 cup fresh blueberries
Almond or cashew milk, to brush tops
monk fruit for sprinkling the tops
In a large measuring cup, add the apple cider vinegar and enough milk to measure ½ cup. Stir and let sit for 5 to 10 minutes to allow the milk to curdle. Grate the butter into a small plate and place in the freezer. In a medium bowl, whisk together the gluten free flour, sugar, salt, baking soda, and baking powder.
Add the cashew yogurt, Just Egg, and vanilla extract into the apple cider vinegar and milk mixture. Whisk with a fork until combined. Remove the butter from the freezer and add it to the dry ingredients. Add the lemon zest and mix with a fork until incorporated. Add the wet ingredients and stir until everything is moistened and combined. Gently fold in the blueberries. Cover the bowl with plastic wrap and refrigerate for 15 minutes!
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Scoop the dough onto the baking sheet, spacing them about 1 inch apart. Brush the tops of the scones with milk and sprinkle with monkfruit.
Bake for 18 to 22 minutes or until the tops and edges are golden brown. Remove from the oven and let them cool for 5 minutes before serving.