Description
These Vegan Blueberry Scones are a delightful breakfast or snack option, featuring a tender crumb packed with juicy blueberries and a subtle hint of vanilla. Made without dairy or eggs, they use vegan butter and almond milk to keep the scones moist and fluffy. Finished with an optional sweet vanilla glaze, these scones are perfect for those seeking a delicious plant-based treat.
Ingredients
Scones
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 8 tablespoons cold vegan butter (or solid coconut oil)
- 1/2 cup almond milk (plus more as needed)
- 1 teaspoon vanilla bean paste
- 3/4-1 cup fresh blueberries (may use frozen as well)
- Optional: lemon zest from 1 lemon
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground flaxseeds, salt, and granulated sugar until fully combined.
- Incorporate Vegan Butter: Add the cold vegan butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Add Wet Ingredients and Blueberries: Pour in the almond milk and vanilla bean paste, stirring just until combined. If the dough feels too dry, gradually add up to 1/4 cup more almond milk. Gently fold in the blueberries, being careful not to crush them.
- Form the Dough: On a lightly floured surface, knead the dough a few times until it holds together. Flatten it into a circle about 1 inch thick using your hands.
- Cut into Scones: Using a pizza cutter or large knife, slice the dough circle into 8 equal triangular pieces, like cutting a pizza.
- Bake the Scones: Transfer the scones onto the prepared baking sheet and bake in the preheated oven for 22 to 26 minutes, or until lightly golden brown on top.
- Prepare Optional Glaze: While the scones bake, combine powdered sugar, almond milk, and vanilla bean paste in a small bowl. Whisk until smooth, adjusting the consistency by adding more milk or powdered sugar as needed.
- Cool and Glaze: Allow the scones to cool on the baking sheet for at least 15 minutes. Drizzle the glaze over each scone and let it set before serving for a sweet finishing touch.
Notes
- For best results, ensure the vegan butter is cold to achieve a flaky texture.
- If using frozen blueberries, do not thaw before folding them into the dough to prevent color bleeding.
- Adding lemon zest to the dough enhances the flavor with a bright citrus note.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
