Vegan Blueberry Scones for Lughnasadh

Vegan Blueberry Scones & Lughnasadh

Food is magick. And, like I said, food and Lughnasadh go hand in hand. So get ready to embrace your inner domestic diva and live your kitchen witch fantasy!

Indulging in bountiful gifts of nature such as grains, veggies, and fruits during Sabbat times make me feel that much more connected to nature. It also makes me aware of how grateful I am to all that the earth provides for us. 

Now, full disclosure, though I love working magick in the kitchen I’m not a master chef or baker by any means. I can hold my own, but nothing  fancy lol. So, I created this recipe to be easy to make as well as delicious to taste.

Scones, at least to me, sounded intimidating to make the first time I tried. But trust, if I can make this recipe, so can you! 

So let’s dive right into todays recipe!

Blueberry Scones: Magickal Properties

Blueberries – promote feelings of peace and calm, wards of psychic attacks, protection. They are also a traditional Lammas/Lughnasadh food.

Cinnamon – success, strength, luck, love, enhanced psychic awareness

Vanilla – revitalizes energy, promotes happiness within yourself and the home, calms the system, brings luck

Maple  –  Love, prosperity, spiritual healing, longevity

While mixing and whisking your ingredients, focus on the intent of your ritual baking. Perhaps you are wanting to promote a happy and calm environment at home or want to manifest abundance in the weeks to come. Focus on each ingredient and visualize your desired outcome manifesting into existence. You can also draw symbols or sigils above your bowl while mixing to add additional power to your workings. Tracing them onto your scones prior to baking is another option here.

This is what kitchen magick is all about and I particularly love when we perform it around Sabbat times. And especially for the harvest festivals. The energies of the day gives us an extra boost of magick to make the outcome that much more powerful. 

Remember though Lughnasadh is all about gratitude and thanking the earth. So be sure to offer your thanks on this day as well and don’t just manifest selfishly. Perhaps place one of your scones on your altar as an offering.

But also feel okay taking advantage of what these gifts from nature can offer you and how they can help to manifest your goals.

The Recipe! 

Makes 8 servings – Total time: 1 hour

• 2 cups all purpose flour (I used Bob’s Red Mill 1-1 Gluten Free Baking Flour)                                                         
• 2 tbsp golden cane sugar 
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 cup vegan butter (cold or frozen)
• 3/4 cup coconut cream
• 3 tbsp maple syrup
• 2 tsp vanilla extract 
• 1 cup blueberries

Preparation

1. Mix all dry ingredients in a large bowl. 
2. Cut or grate butter into the dry ingredients. If your butter is frozen you can use the grating method. Consistency should be crumbly. You are not creaming the butter in. After cutting the butter in with a knife I use my hands to combine until I get the right consistency. Once mixed, put in fridge to keep cold. 
3. Whisk all wet ingredients together.
4. Remove dry ingredients from fridge and slowly pour wet ingredients over the top.
5. Pour in blueberries and mix just until everything is moistened. Don’t over mix.
6. Shape dough into a ball. You may need to add additional flour here to get rid of any stickiness left in the dough.
7. With floured hands press dough out onto floured surface into a circle shape. About an inch thick.
8. With a sharp knife (or pastry knife) cut into 8 equal triangles. 
9. Brush tops of triangles with either a dairy free milk or more coconut cream to allow for browning.
10. Place triangles on a parchment covered plate or baking sheet and put in fridge for at least 15 minutes prior to baking. 
11. While waiting for dough to chill prepare your baking sheet with parchment paper and preheat oven to 350 F.
12. Remove from fridge and bake for 20 – 25 minutes.
13. Remove from oven and let sit for 5 minutes to cool then transfer to a cooling rack. Let cool completely before storing.

Top with whatever suits your fancy and enjoy! Maybe some fresh berries or blackberry jam, or just have one plain. A perfect vegan, gluten-free blueberry scone for a lovely Lughnasadh brunch.

Nutritional Information | Per one scone

Calories: 327 | Fat: 16g | Carbohydrates: 42.6g | Protein: 1.2g 

A Few Baking Notes

1. Do not skip chilling the scones in the fridge. Keeping the ingredients cold is key to your scones turning out nicely. 
2. You may add more sugar to the mix if you like a sweeter scone. I tend to enjoy mine on the less sweet side. You can also sprinkle with sugar to bake or make a glaze to pour over once they are finished. 
3. All ovens differ so I recommend checking your scones at 15 minutes to see how they are doing. 
4. You will know the scones are ready when a toothpick inserted into the centre comes out clean and the bottoms are golden brown.
5. You can use this base recipe for any sweet scone. Perhaps you’d like to try a different berry or maybe some chocolate chips. Just sub out the blueberries for your filling of choice.
6. Scones are best eaten fresh out of the oven so it’s definitely better to bake these on the day you would like to consume them. But of course you may store them in an airtight container for 3-4 days covered with a paper towel (to keep them moist) and they will remain fresh.