Description
These Vegan Blueberry Scones are tender, flaky, and bursting with fresh blueberries. Perfect for breakfast or a tea-time treat, these scones are dairy-free and made with a delicious vegan butter alternative. The optional vanilla glaze adds a sweet finishing touch to these satisfying handheld pastries.
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 (+ more as needed)
- 1 teaspoon vanilla 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 paste
Instructions
- Preheat oven: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar until evenly combined for a consistent base.
- Cut in vegan butter: Add the cold vegan butter, using a pastry cutter or your hands to work it into the dry mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Add liquids and blueberries: Pour in the almond milk and vanilla paste, stirring gently until just combined. If the dough is dry, add up to another 1/4 cup of almond milk. Carefully fold in the blueberries to distribute them without crushing.
- Knead and shape dough: On a lightly floured surface, knead the dough a few times to bring it together. Shape it into a flat circle about 1 inch thick, handling it gently to maintain the texture. Lightly flour your hands if the dough is sticky.
- Cut scones: Use a pizza cutter or large knife to slice the dough circle into 8 equal wedges, like cutting a pizza.
- Bake scones: Arrange the wedges on the prepared baking sheet and bake for 22-26 minutes, or until the tops are lightly golden brown.
- Prepare glaze: In a small bowl, whisk together powdered sugar, almond milk, and vanilla paste until smooth. Adjust consistency with more powdered sugar or milk as needed.
- Cool and glaze: Allow the scones to cool for at least 15 minutes so they set properly, then drizzle the glaze over each scone and let it set before serving.
Notes
- For best results, use cold vegan butter or solid coconut oil to achieve a flaky texture.
- You can substitute frozen blueberries instead of fresh; just avoid thawing them to prevent excess moisture.
- Optional lemon zest adds a refreshing citrus note to the scones.
- Adjust almond milk quantity slightly to get the right dough consistency—should be moist but not sticky.
- Glaze is optional but adds a lovely sweetness and flavor contrast.
- These scones are best served the day they are made but can be gently reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 22-26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
