Mmm, Dairy Free Scones

In an effort to avoid labouring too much on Labour Day, I thought I’d post a quick recipe today. My sweet friend Kim brought over some scones last month, and being the truly amazing person that she is, she made them dairy-free so that my refluxy baby wouldn’t be adversely affected by them. Personally, I enjoyed them much more than regular scones, and will likely be using this recipe here on in. I believe that goodness like that absolutely needs to be shared! So, here you go.

Scrumptious Scones

Preheat oven to 425 degrees F. Lightly grease a cookie sheet and set aside. In a large mixing bowl combine:

• 2 C flour (all purpose, or a mix of that and whole wheat)
• 3 tsp baking powder
• 2 tsp brown sugar (I used more b/c the orange was really sour)
• 1/4 tsp salt
• the zest from one orange
• optional: 1/2 C sliced almonds and 1/2 C white chocolate chips

You will also need:

• 1/4 C vegetable shortening (I used margarine)
• 1 beaten egg
• the juice from 1 orange + enough water to equal 3/4 C
• 1 C blueberries

Cut-in the fat until it resembles pea-sized chunks. Add the OJ + H2O and beaten egg and stir until just mixed. Fold in the blueberries (and almonds and chips if you are so inclined). Drop large spoonfuls onto the greased cookie sheet (and top with some extra almonds if desired) and bake for 10-12 minutes, until the tops are turning golden brown. Cool on a wire rack before storing.

SOOOO DELICIOUS!!!

Thanks, Kim! You are a kitchen Goddess!!!