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Ingredientes
- ¾ cup AP flour
- ½ cup rolled oats
- 2 tablespoons evaporated cane sugar
- 1 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons cold non-dairy margarine
- Grated zest and juice of 1 lemon
- 1/3 cup non-dairy milk of choice
- ½ cup fresh frozen blueberries
Direcciones
- Preheat the oven to 350 degrees F and lightly grease six 4-ounce canning jars (or ramekins if you don’t have 4-ounce jars on hand). 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, bled 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 blueberries and gently combine.
- Fill each canning jar under the rim. Bake for 17-23 minutes or until the scones are risen and golden. Let cool on a rack for 15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 6 servings | |
| Calories 108 | |
| Calories from Fat 54 | 50% |
| Total Fat 6.18g | 8% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 36mg | 1% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.58g | 5% |
| Protein 0.96g | 2% |
