Delicious Vegan Blueberry Scones to Brighten Your Day
These delicious vegan blueberry scones are the perfect way to brighten your day with their tender crumb and burst of fruity flavor. Easy to make and wonderfully satisfying, they are a delightful treat for any occasion.
Equipment
- large bowl
- whisk
- pastry cutter or hands
- baking sheet
- parchment paper
- pizza cutter or knife
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- ½ teaspoon salt
- ½ cup granulated sugar
- 8 tablespoons cold vegan butter or solid coconut oil
- ½ cup almond milk plus up to 1/4 cup more if needed
- 1 teaspoon pure vanilla extract
- ¾ to 1 fresh or frozen blueberries
- Zest from 1 lemon Optional
- 1 cup powdered sugar For glaze
- 2 tablespoons almond milk For glaze
- ½ teaspoon pure vanilla extract For glaze
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, flaxseeds, salt, and sugar.
- Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs.
- Pour in the almond milk and vanilla extract, stirring until just combined. Add more milk if the dough is too dry, then fold in the blueberries.
- Turn the dough onto a lightly floured surface and knead a few times until cohesive. Flatten into a circle about 1 inch thick and cut into 8 triangles.
- Place the scones on the prepared baking sheet and bake for 22-26 minutes until golden brown.
- Cool the scones for at least 15 minutes before glazing.
- Whisk together powdered sugar, almond milk, and vanilla extract for the glaze until smooth. Drizzle over cooled scones.
Glaze
- Whisk powdered sugar, almond milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
- Drizzle glaze over cooled scones.
Notes
Freezing: Scones can be frozen after cooling, omitting the glaze. Blueberries: Frozen blueberries can be added directly from the freezer; note that this may cause scones to turn blue. Substitutions: Gluten-free flour blends or whole wheat pastry, spelt, or white whole wheat flour can be used. Kneading: Knead dough only a few times to maintain tenderness. Lemon Zest: Optional addition to dough for extra flavor.