Berry Vodka Shot

Someday you just have to indulge a little.  And this little Berry Vodka Shot made with none other than Tito's vodka is also a slight nod to the amazing time I had at the Vida Vegan Con blogger's convention a few days ago in Austin, Texas. Yes, this is the birthplace of Tito's vodka and a mecca for Vegan Food Trucks galore. I was in heaven.  Now I'm home, work is calling, kids are calling, my dogs are demanding every last ounce of my attention and I'm mentally wanting a little break.  So as I sit here sipping this berry concoction with a fresh juiced taste, I'm waiting for the next little break in my day to have another one of these little babies.  And to that my hubby even said...Ditto! (Or should I say Tito?)

~Berry Vodka Shot Recipe
4 ounces Chilled Vodka
2 ounces Simple Syrup
5 Chilled Strawberries
1/2 Cup chilled Blueberries

Blend for a few minutes and pour into sugar rimmed glass. Sip and Savor.  (*note~ this will get thick if you let it set for too long.)

Lemon Blueberry Scones

 

School's out, the children are bored, your friends want to get together...summer has officially begun.  Now's the time to plan that special get together or tea party with friends so you can keep in touch.  These Scones are the perfect treat that'll have your friends talking.  Better yet, skip the party and hoard these babies all for yourself for breakfast! Yeah, go ahead, you deserve it!

Gluten free, Egg free, Vegan Lemon Blueberry Scones Recipe

1 16oz box (2 3/4 cup)of Gluten Free Flour mix (I've used the "Gluten Free Pantry" Brand all purpose flour and I've also used their Perfect Pie Crust mix for these scones too) (tip* reserve about 2 Tbs of mix for flouring your counter and baking pan if you don't have any more to use)
1/3 cup Granulated sugar
1 Tbs baking powder
3/4 tsp salt
1/2 cup vegan butter
3 tsp ener-g egg powder mixed with 3 Tbs water and 1 Tbs flax oil (set aside for 10 min)
1/2 cup- 2/3 cup Coconut milk ( I use canned coconut milk that has cream on the top.  I make sure to mostly use the creamy part for this recipe...Do NOT use cream of coconut.)
2 tsp lemon zest
1 tsp lemon extract
1/4 cup dried blueberries
1 tsp granulated sugar for sprinkling

Mix top four ingredients. Add butter and mix until butter is the size of small peas. Do not over mix and make sure butter is very cold. Stir in zest and blueberries. Mix  all wet ingredients in another bowl. Add wet to dry stirring just until incorporated.  Should slightly resemble a cookie dough. If dough doesn't stick together, add a bit more coconut milk until it holds together.
On floured counter, divide into two halves and make into the shape of disks about 1 inch high. Place both disks onto lightly floured cookie sheet.  Use a little coconut milk to brush the tops of disks and sprinkle with a pinch of granulated sugar.  Cut each disk to make 6 pieces. Pull all pieces out and slightly apart to give room for baking all sides, but keep in its disk shape. This may bake back together slightly and this is okay. Bake in preheated oven set at 425 degrees for 20-25 minutes.  These should be slightly brown.
Here is a super neat trick that I've read about and tried.  Place cookie sheet with scones, ready to go, into freezer for 30 minutes before baking. Place this immediately in hot oven and your scones will turn out even better. Enjoy!