LEMON BLUEBERRY SCONES

I used to make scones around Easter time for my family but quit once I became vegan. My recipe years ago included all purpose flour, sugar, butter, and heavy cream. I recently found this plant-based recipe and am happy with the texture and flavor. These scones are made with both flaxseeds and chia seeds which are very nutritious. They aren't exactly like traditional scone since lacking all the unhealthy fat but are fabulous nonetheless. My non-vegan neighbors and husband gave them a thumbs up despite having to pick a couple of chia seeds out of their teeth!

You can find the recipe by Diane Smith at "Plant-Based Cooking”": OIL-FREE BLUEBERRY SCONES

Flaxseeds and Chia seeds are excellent plant sources of omega-3 fatty acids. Our bodies are unable to make omega-3 fatty acids so it is essential that we include them in our diet. These seeds are also great sources of protein, fiber, and other nutrients.

Here is a Cleveland Clinic article to learn more about flaxseeds and chia seeds: Plant Sources of Omega-3s

What I did:

-To clarify, "flax meal" is the same as "ground flaxseeds"

-I only had black chia seeds so used those (white chia seeds would have been less obvious)

-Did not add salt

-In addition to the lemon juice, I also added 1/2 tsp lemon zest

-After baking, cooled scones on a cooling rack

-Wild blueberries are smaller and probably would have worked even better but they are not as sweet so I used frozen regular organic blueberries. If you don't care for blueberries you could substitute dried fruit or dark chocolate chips.

-Did not add the optional sugary drizzle on top