Makes 6 scones
For the scones:
1 cup all-purpose flour
(^1) / 2 cup finely ground yellow cornmeal
(^1) / 4 cup sugar
1 teaspoon baking powder
(^1) / 2 teaspoon baking soda
(^1) / 2 teaspoon salt
(^1) / 2 teaspoon cayenne pepper
(^1) / 2 cup vegan butter
(^1) / 2 cup fresh blueberries
1 (6-ounce) container Follow Your
Heart Blueberry Yogurt
For the blueberry yogurt icing:
1 (6-ounce) container Follow Your
Heart Blueberry Yogurt
(^1) / 4 cup powdered sugar
1 teaspoon lemon juice
(^1) / 2 teaspoon lemon zest
- For the scones, preheat oven to
400 degrees and line a baking sheet
with parchment paper. Set aside. - Into a large bowl, whisk flour,
cornmeal, sugar, baking powder,
baking soda, salt, and cayenne.
3. Using a fork, incorporate vegan
butter into dry ingredients. Texture
should remain coarse and crumbly,
with butter mixed throughout and
no larger than the size of peas.
4. Add blueberries and toss to
combine, coating thoroughly with
flour mixture. Gently fold in yogurt,
being careful not to smash berries.
Drop^1 / 3 -cup scoops of dough onto
prepared baking sheet, at least
1 inch apart. Bake 15 to 20 minutes
or until golden brown.
5. For the icing, in a small bowl, whisk
yogurt, powdered sugar, lemon juice,
and lemon zest until smooth. When
scones are completely cooled, drizzle
with icing.
Made^
withBlueberry-Cayenne Cornbread Scones
Southern-inspired scones are kicked up a notch
with cayenne pepper and blueberry yogurt icing.
We’ll take a dozen!13