Vegan Blueberry Scones

Vegan Blueberry Scones

from noracooks.com
36 min
8 servings

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Better than Starbucks!

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. 1

    Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

  3. 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. 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. 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. 6

    Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

  7. 7

    Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

  8. 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.