Is it just me or does it feel like every cooking show these days is hosted by a celebrity? And by celebrity I mean someone who was famous before and not famous because they are a “celebrity chef”. Debi Mazar, Tia Mowry, and Tiffani Thiessen are just a few famous faces to have their own shows now. I guess it’s natural and makes a lot of sense. Just because they are celebrities doesn’t mean they don’t/can’t cook and they are also used to being in front of the camera since well it’s their job.
Now while I was used to watching Tiffani Thiessen on shows like Beverley Hills 90210 and Saved by the bell I found that I really like her show. She hosts Dinner at Tiffani’s and I love her personality and the style in which she hosts it. Cooking in her own kitchen and having celebrity guests over for dinner, it’s fun and different. It’s also the show that gave me the idea for these vegan scones. She made these for a tea party style episode and I knew I wanted to adapt them into a vegan recipe.
I’ve never really had a big love for scones and I had only made them one time before. It’s not that I don’t like them because I do it’s just they aren’t my favorite so I don’t feel the need to make them. For some reason though this time I just had an overwhelming urge to make these.
I think a lot of people don’t like scones because they can be a bit…dry…but these scones are soft and fluffy on the inside while the outer edges are crisp and flakey. The trick is to not over mix the dough. Once it comes together then that’s it you don’t need to mix it anymore or else you’re going to end up with a tough scone. Be sure to also keep your milk and butter in the fridge right up until you put them in the mixer.
I had my mom try them without saying anything about them being vegan and she loved them. I told her afterwards that they were vegan and she was like you would never know! And she’s right. You would have no idea they were vegan. Even if you’re not a vegan or don’t eat a mostly plant based diet you can still make these and enjoy them just the same. It’s such a common misconception or thought that you have to go all or nothing and you don’t. There’s nothing wrong with making a couple of swaps a few times a week. Especially when you wouldn’t even know the difference.
These are also perfect if you like sweets but don’t like them to be overly sweet. Which to be fair is probably the reason I don’t eat a lot of scones because I have a ridiculous sweet tooth and scones aren’t super sweet. Sometimes it’s nice to mix it up a bit though. I also served these two different way so you can pick which ever one takes your fancy. You could serve them with a side of this coconut whipped cream or you could make a lemon glaze to drizzle over the top. They are both great options and add just a little something extra. You could also just leave them as is or sprinkle a little bit of turbinado sugar on the top while they bake.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 8 Servings
2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter (I used earth balance sticks)
1/2 cup nut milk (I used almond)
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, fresh or frozen
1/2 cup powdered sugar (optional for glaze)
1-2 tbsp lemon juice (optional for glaze)
coconut whipped cream (optional)
-Preheat the oven to 400 degrees F
-In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients. If you are using a stand mixer start at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
-Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a circular shape and cut in half then cut in half across the other side and then diagonally. You should end up with 8 triangles.
-Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool.
-If you are going to serve with the lemon glaze then mix your powdered sugar with the lemon juice and a little bit of water until it’s thin enough to drizzle. Add only a little bit at a time so that it doesn’t become to watery. Wait until scones are completely cool and then drizzle over the top and serve.
Recipe adapted from Tiffani Thiessen’s Lemon Blueberry Scone recipe.