So, I don’t have an exact date for when I decided to go vegan. All I remember was being mostly vegan, having one last cupcake at the office I worked at, then deciding that I’d be vegan from there on out. But, after doing some math, this year I’ve decided that April 16th is my veganniversary! Bad part about that is that it just passed. The good part is that I’m going to take some time to share with you why I decided to go vegan, 6 years ago. Plus, you get a tasty recipe for Glazed Blueberry Mint Scones. Win-win, right?
It all started when I wanted to learn how to really cook for myself. Meaning, not having to buy frozen meals for work, each day or resorting to dried box meals for dinner. I began searching fun recipes, recreating them at home, then taking really bad pictures of them on my new-to-me camera. As I continued to read more about recipes and food, I also looked into cosmetics and body care products. That doesn’t seem totally connected, but it is! What you put in your body fuels you, and what you put ON your body also has its own effect.
More and more research was done, as I delved into the rabbit hole that is sustainable and organic living. Eating organic foods became really important to me. Then eventually, I found out the horrors of factory/industrial farming and the impact it has on this planet and knew I had to change what I was doing. I became vegetarian for about 6 months, then said to myself, “Enough of this hypocrisy, go vegan already!” So, I did.
Ever since then, eating organic and ethically sourced foods has been something I try to do as much as possible. One of the first products I realized was not always vegan, was sugar. After I found that out I’ve used – almost exclusively – one brand of vegan, organic, American-produced sugar, Florida Crystals. They practice sustainable agriculture, and put effort into protecting natural resources! Plus, they have a variety of raw cane, brown and powdered sugars, to use for any baking needs you have.
In this recipe for blueberry mint scones, I used Florida Crystals® Organic Raw Cane Sugar and Organic Powdered Raw Cane Sugar. Why would you even need to make non-vegan recipes, when you can have scones as beautiful as this? I’d also like to mention that going vegan is a great way to celebrate Earth Day! If you follow me on Instagram, you’ve seen my garden (where this mint came from), which was also something I got into after going veg. On that note, and before we get to the recipe, Florida Crystals is putting on a #Sweet4MotherNature giveaway for a chance to win a Herb Garden Prize Basket that includes:
- Williams Sonoma Herb Planting Kit
- Recipe Card for a new recipe
- Custom Herb Seed Packet, for the herb called for in the recipe.
Glazed Blueberry Mint Scones
These Glazed Blueberry Mint Scones are the perfect Spring breakfast, paired with tea or a strong cup of coffee! Surprisingly easy-to-make, too.
Blueberry Mint Scones
- 6 ounces plain, unsweetened non-dairy milk
- 1/4 cup raw cashews
- 1 tablespoon ground flaxseed
- 1 1/2 teaspoons minced fresh mint
- 1/2 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1/2 cup Florida Crystals® Organic Raw Cane Sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled coconut oil
- 1 cup fresh blueberries
- 1 1/4 cups Florida Crystals® Organic Powdered Raw Cane Sugar
- 2 1/2 tablespoons non-dairy milk
- 1 teaspoon minced fresh mint
- 1/2 teaspoon lemon zest
Blueberry Mint Scones
Preheat oven to 400 degrees. Line large baking sheet with parchment paper or silicone mat.
In a blender, combine non-dairy milk, cashews, flaxseed, mint and vanilla extract, until completely smooth. Pour 1 cup of it into a small bowl and save the rest for brushing.
In a large bowl, sift together flour, sugar, baking powder and salt. Add chilled coconut oil and use a pastry cutter or fork to cut it into pea-sized pieces.
Create a well in the flour mixture, then pour the cashew liquid into it. Stir together until the dough pulls together and there are no dry spots. Add fresh blueberries to the dough, folding them in gently, just until mixed in evenly. Set aside to rest for 4 minutes.
Lightly flour your work surface. Coat your hands with flour and move dough to the work surface. Dust the top with flour and knead 4 or 5 times, then press into a flat circle, roughly 1-inch high. Then, cut the dough into eight equal pie wedges and place on the baking sheet. Lightly brush the tops with leftover cashew cream, then place in the oven to bake for 16-18 minutes; or until golden on top.
Once baked, transfer to a cooling rack for 10 to 15 minutes before glazing.
Mint Lemon Glaze
Sift powdered sugar into a small mixing bowl. Add non-dairy milk, mint, and lemon zest to the bowl, whisking until the glaze is runny, but thick.
Once the scones have mostly cooled, drizzle the glaze over them. Doing this over wax paper helps with clean up. Enjoy!
So, make these blueberry mint scones, plant some herbs and celebrate Earth Day in the best way possible!
This is a sponsored conversation written by me on behalf of Florida Crystals. The opinions and text are all mine. Posts like these help me to keep this blog and more recipes coming your way!