Joshua Shaffer

Lemon & Blueberry Scones


For the batter:

  • 1 can of cannellini beans
  • 1 cup of rolled oats
  • zest and juice of a lemon
  • 2 pods of cardamon (Ground if not using a high powered blender)
  • 1.5 Tablespoons of maple syrup
  • 1 teaspoon of baking powder
  • Blueberries (Other berries may also be good)

For the frosting:

  • 2 to 4 Tablespoons of powdered sugar
  • 1/8 teaspoon of lemon extract (Can use zest and juice instead)
  • water


  1. Set oven to preheat at 350°F.
  2. Remove shells from cardamon.
  3. Add all ingredients for the batter except the berries into a blender.
  4. Blend until smooth and mixed.
  5. Pour batter into lined baking pan.
  6. Press berries into batter and cover with more batter.
  7. Bake at 350°F for 15 to 20 minutes.
  8. Put powdered sugar and lemon extract into a small bowl.
    • Use a sandwich bag instead of a bowl for a poor-man's piping bag.
  9. Slowly mix in water until frosting is creamy but still thick.
  10. Let scone cool on a rack.
  11. Move scone to plate and add frosting.

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