Vegan Blueberry Scones
Ingredients
- 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
+ more as needed
- 1 teaspoon pure vanilla extract
- 3/4-1 cup fresh blueberries)
(may use frozen as well
- OPTIONAL: lemon zest from 1 lemon
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
Directions
- 1
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
- 3
Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
- 4
Pour in the milk and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. Fold in the blueberries.
- 5
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
- 6
Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
- 7
Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
- 8
Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
Vegan Blueberry Scones
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About this Recipe
Craving a tender, moist scone bursting with sweet blueberries but need a vegan option? These Vegan Blueberry Scones, complete with a simple glaze, are a delightful addition to any breakfast or brunch, offering a taste experience even better than your favorite coffee shop.
The secret to truly exceptional scones lies in the technique. This recipe utilizes cold vegan butter, cut into the flour, to create pockets of steam that result in a wonderfully tender and flaky texture. Ground flaxseeds replace traditional eggs, lending a delicate chewiness and moist crumb that stands out.
Prepare to be enchanted by scones that are both tender and moist on the inside, with a slightly crisp exterior. Each bite delivers a burst of sweet blueberries, perfectly complemented by the rich scone base. A delicate, sweet glaze cascades over the top, adding just the right touch of extra sweetness without overwhelming the natural fruit flavor. This simple recipe proves that plant-based baking can achieve truly decadent results, making it perfect for impressing guests or simply treating yourself to a luxurious morning.
Customization & Variations
Feel free to use fresh or frozen blueberries depending on the season and what you have on hand; simply fold them into the dough. For an extra bright, zesty note, consider adding the optional lemon zest from one lemon—its citrusy aroma beautifully enhances the blueberries. If vegan butter isn't available, solid coconut oil can be used as a simple swap for a similarly rich texture.
These Vegan Blueberry Scones are an absolute dream for a leisurely weekend breakfast, a special brunch gathering, or a comforting afternoon tea. Serve them warm with a cup of your favorite coffee or a steaming mug of herbal tea for a truly satisfying treat.