Vegan Desserts in Jars by Kris Holechek Peters

Author:Kris Holechek Peters [Peters, Holechek, Kris]
Language: eng
Format: epub
ISBN: 9781612432649
Publisher: Ulysses Press

3/4 cup unbleached all-purpose flour

1/2 cup rolled oats (old-fashioned or quick-cooking)

3 tablespoons evaporated cane sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons cold non-dairy margarine

grated zest and juice of 1 lemon (preferably Meyer)

1/3 cup non-dairy milk of choice

1/2 cup fresh blueberries

Makes 6 scones DIRECTIONS

Preheat the oven to 350°F and lightly grease six 4-ounce canning jars. 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, blend in 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 the blueberries and gently combine.

Fill each canning jar to just under the rim. Bake for 17 to 23 minutes or until the scones are risen and golden. Let cool on a rack for 15 minutes before serving.

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