This blog post is sponsored by the color blue. First up, Blueberry-Lemon Scones.
Beautiful crumb, plenty of fresh blueberries, and a yummy, zingy drizzle. Zingy drizzle. Try saying that five times fast! While shoving a scone in your mouth!
This is the recipe that I chose. I doubled the sugar because I like a sweet scone. The recipe didn't call for any eggs, so the only ingredients I had to replace to make these vegan were the butter and the cream. No-brainer. For the cream I used a mixture of half coconut milk (full-fat stuff from a can) at room temperature and half So Delicious Coconut Milk. My scones only needed 3/4 cup of cream. The reason why I used room-temperature coconut milk is that sometimes the solid, fatty milk can be deceiving and it will make you think that your dough is not moist enough, when in fact it will soften in the oven and your scones will be too moist. Nobody likes a flat scone. Well, I'm sure *somebody* likes flat scones. Although I call those cookies.
The lemon icing is delicious! I thought I was going to want to leave a few scones un-drizzled, but the icing was so tasty that I went ahead and drizzled them all. I only made half of the icing and it was plenty for a light drizzle. I did double the butter for the icing and I'm not even sorry.
Today's backyard buddy is this young blue jay who is still working on growing his big-boy feathers. He's also working on his big-boy squawk, which right now sounds a bit like a squeaky toy. Keep practicing, buddy! (Check out those scruffy feathers!)