This weekend's projects

Lemon Cornmeal Scones

• 2 cups Corn Flour, plus more for dusting
• 1 cup Medium Grind Cornmeal
• 1/4-1/2 stevia baking blend
• 2 ½ tsp Baking Powder
• ¼ tsp Salt
• 2 Tbsp Lemon Zest
• 1 Stick Cold Earth Balance Vegan Butter, cut into chunks
• 1 cup Cold Full Fat Orgainc Canned Coconut Milk (Whisked Until Smooth If Chunky) or greek yogurt works too.
• 2 Tbsp Lemon Juice
• 1 Tbsp Pure Vanilla Extract
• 1 Package freeze-dried blueberries( I got these from Trader Joe's)
• Coconut Milk For Topping
• Turbinado Sugar For Sprinkling

Directions:
Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk, and lemon juice. Add the coconut milk  mixture to the dough, and stir a few times, but do not over mix. Fold in Blueberries. The dough should hold together when squeezed, but still be clumpy (if dough is too wet, add a little more flour). Place dough on a floured surface (or the baking sheet)  and pat down until ¼ inch thick. Lightly pat into a rectangle and cut with a floured knife into scone shapes.  Use a bench scraper or large spatula to transfer scones to the prepared baking sheet. Brush the tops lightly with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15-20 minutes or until golden brown. Cool on pan until set, and remove to a wire rack.

Inspiration