Lemony Cranberry Mini Scone Bites

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup Kretschmer wheat germ
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/2 cup dried cranberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen

Apple and Oat Scones

2 Gala apples, peeled, cored and cut into pieces
     (After peeling, I used my OXO apple slicer and then cut each slice 5 times.)
1 2/3 cups all-purpose flour
1 1/3 cups old-fashioned rolled oats (not the quick cooking kind)
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup canola oil
2/3 cup Silk Very Vanilla Soy Milk
2 tbsp Real Lemon lemon juice
3 packets of Sugar in the Raw for topping

Preheat oven to 400 degrees

Line a regular cookie sheet with parchment. Do not use an air bake sheet for this recipe.

In a mixing bowl, add then combine all dry ingredients. Add oil, soy milk, lemon juice and combine. Fold in apple pieces.

Heap onto parchment in a 6 in by 8 in rectangle. Sprinkle on top with 3 packets of Sugar in the Raw.

Bake at 400 degrees for 20 minutes. Remove from oven and immediately cut into 9 pieces. 


This recipe was modified to be a no-fuss no-milk recipe from the original located here.

Basic Scones

2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold vegetable shortening, cut into small chunks
1/4 cup water + 1/4 cup plain yogurt
1 large egg
1/2 cup of your favorite fruit diced
finely grated zest from one small lemon (about 2 teaspoons)


1. Preheat oven to 425 degrees.
2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add shortening chunks and toss lightly with flour; place bowl in fridge.
3. In a small bowl, whisk together egg, yogurt, water, and lemon zest; place bowl in fridge.
4. Get organized: measure out and chop the fresh fruit (not blueberries though); set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour.
5. Remove bowls of flour and wet from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Stir in fruit to combine.
6. Add wet mixture all at once to flour mixture and stir until the mixture clumps together. Spoon into prepared cupcake tin by the rounded tablespoon full, about 2/3 full.
7. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.

Note: You could sub the yogurt with plain soy, no water.

Scones Bites - Lemon & Blueberry

1 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/4 cup frozen blueberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen

Lemon Blueberry Scones

2 cups flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
6 tbls (3/4 stick) Nucoa
2 (heaping) cups blueberries
Zest from an entire large lemon
2 eggs
1/4 cup vanilla soy milk plus the juice of one lemon

Preheat oven to 400° F .

1. In a medium mixing bowl, whisk together dry ingredients until uniform.
2. Melt Nucoa in microwave safe dish 30 seconds max and mix into dry ingredients with large spoon.
3. Whisk eggs with the soy milk. Add lemon zest and juice.
4.Add egg and soy milk mixture and incorporate gently into dry ingredients.
5. Mix with large spoon until there are no more dry crumbs left.
6. Gently fold in blueberries
7. Drop onto parchment paper lined large baking sheet x6 (don't use airbake sheet)
8. Optional: Brush with beaten egg and sprinkle with coarse sugar
9. Bake for 20 mins at 400° F (until slightly browned)

Yield: 6 generous scones.