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Vegan Blueberry Scones
www.theconsciousplantkitchen.comThese easy Vegan Blueberry Scones are crispy, buttery scones with a moist, soft crumb filled with juicy blueberries and flaky edges.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-blueberry-scones/ or scan the QR code here ➡️
Servings: 8 large scones
Calories: 282kcal
Ingredients
- 2 cups All-Purpose Flour not gluten free flour
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- ½ cup Caster Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Cinnamon
- 8 tablespoons Cold Vegan Butter (Unsalted) cut in small cubes - I use earth balance buttery stick
- ½ cup Soy Milk
- 1 ½ teaspoon Vanilla Extract
- 1 cup Fresh Blueberries or frozen, don't thaw before use
To brush on top
- 2 tablespoons Soy Milk
Instructions
- Sift the flour in a large mixing bowl.
- Whisk in cornstarch, salt, caster sugar, baking powder, and ground cinnamon.
- Add in the cold vegan butter cubes and use a pastry cutter or 2 forks or your fingers to rub the butter into the flour mixture until it forms a pea-size crumble.
- Drizzle the soy milk and vanilla extract over the flour mixture and then mix in with a spoon until a rough dough forms.
- Add frozen or fresh blueberries and gently knead in the dough.
- Pour the dough onto a floured kitchen counter, and work with floured hands.
- The dough will be sticky. If it's too sticky, add a little more flour on top. If it seems too dry, add 1-2 more tablespoons of soy milk.
- Place the dough onto a large floured piece of parchment paper. Sprinkle flour on top of the dough and press into an 8-inch disc, and with a sharp knife, divide into 8 wedges.
- Slide the piece of parchment paper with the disc of scones on a plate and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- After refrigerating, separate each scone and place them 2-3 inches apart on the prepared baking sheet.
- Brush the top of the scones with 1-2 tablespoons of soy milk and sprinkle coarse cane sugar on top (optional).
- Bake for 20-30 minutes or until golden brown and the edges are dry and hard.
- Remove from the oven and cool for a few minutes on the baking sheet before transfer to the cooling rack.
- Store the scones at room temperature for 2 days, wrapped in a towel or in a sealed box.
- Refrigerate for up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.
Nutrition
Serving: 1scone | Calories: 282kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 315mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg