We love Debbie at Victorian House Scones. In addition to saving us time with her quality mixes, she provides tips and tricks for everything from cutting in butter to freezing scones before baking. If you check her out, tell her “Hi from The Tea Smith!”
Scone Ingredients
- 1 package Lemon Poppyseed Scone Mix (retail / 16 scones)
- 1 1/2 Tbsp. RealLemon lemon juice
- ~1 c. soy milk
- 1 1/2 sticks COLD Earth Balance vegan butter
Blue Glaze Ingredients
- 1 c. powdered sugar
- 1 Tbsp. double-strong Blue Butterfly Garden Herbal Tea
Directions
- Add 1 T. lemon juice to measuring cup. Fill with soy milk up to 1 cup line and stir to curdle soy milk into “buttermilk”.
- Use a hand grater or food processor to grate the cold butter. Wrap it loosely in foil or parchment paper and place it in the freezer until you are ready to make scones.
- Place all the dry ingredients into your mixing bowl. Add the grated frozen butter to the bowl, and then cut the butter in with a pastry cutter.
- Stir in buttermilk. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times.
- Divide dough in half. Shape each half into a flattened circle, 6-7” in diameter, approximately 3/4 inch thick. Blueberries, chocolate chips, or raisins may be kneaded in at this point for different flavors.
- Using a sharp knife, cut dough circle into eighths (or quarters if larger scones are desired). *Dough may be frozen at this point for later use.
- Place scones on parchment lined cookie sheets. Sprinkle with sugar or cinnamon sugar. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be very light golden brown when done.
- Serve warm with butter, preserves, and enjoy!
Blue Glaze Directions
- Mix 1 c. powdered sugar with 1 Tbsp. double-strong Blue Butterfly Garden Herbal Tea to desired consistency (add more or less sugar as needed).
- Drizzle on top of warm scones.
