Vegan Blueberry Scones that are both soft and crisp. Made in 45 minutes or less.
These vegan blueberry scones are incredibly easy to make! They will definitely impress your friends at your next brunch!
How to make vegan blueberry scones
Full recipe with measurements in recipe card below
You will need
- All purpose flour
- Cane sugar
- Baking powder
- Lemon zest
- Salt
- Cold non-dairy butter cut into 1 inch chunks
- Aquafaba
- Oat milk
- Vanilla extract
- Fresh blueberries
To make these scones vegan I made some easy swaps
- Aquafaba instead of eggs
- Oat milk instead of dairy milk
- Vegan butter instead of dairy butter
Note: If you’ve never heard of aquafaba it’s the gelatinous liquid from a can of chickpeas. It can be used in place of eggs in tons of different vegan recipes! I just give the chickpea can a few good shakes then drain the can through a mesh strainer and collect the liquid that comes out! It’s super easy and a really great budget friendly egg substitute.
Method for making vegan blueberry scones
- Preheat oven to 400°F
- To a bowl add non-dairy milk, vanilla extract and aquafaba. Refrigerate until needed
- Add flour, sugar, lemon zest, salt and baking powder to a large bowl
- Add your butter. Mix until dough looks like bread crumbs. Nothing too uniform and big chunks of butter are okay
- Add the oat milk, vanilla extract and aquafaba mixture. Mix. Dough should be sticky but not too sticky
- Gently fold in blueberries. Put dough in the freezer for 10 mins to get the fats solidified again.
- Place dough onto a gently floured surface and pat down into a circle. The circle should be about 1-½ inch thick.
- Cut one line down the center then cut another line down the center horizontally till you have 4 triangles. Then cut all those triangles into 2 so you now have 8 triangles. Sprinkle extra sugar on top
- Arrange in a circle with tips pointed towards each other on a baking sheet with parchment paper. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the tops have golden spots.
- Let cool for 3-5 minutes and transfer to a wire rack to finish cooling.
How to store
These scones are best when fresh. To store place in container on the counter for up to a week or can be stored in the freezer and warmed in the oven.
Vegan Blueberry Scones
Ingredients
- 1 ¾ cup all purpose flour spooned and leveled
- ½ cup sugar + more for sprinkling on top
- 1 tbsp baking powder
- 1 tsp lemon zest
- 1/8 tsp salt
- 1 stick cold non-dairy butter cut into 1 inch chunks*
- 3 tbsp aquafaba**
- 1 tbsp oat milk
- 1 tsp vanilla extract
- 1 heaping cup fresh blueberries
Instructions
- Prehead oven to 400°F
- To a small bowl add oat milk, vanilla extract and aquafaba. Refrigerate until needed
- Cut stick of butter into one inch chunks and then place the chunks in the freezer until needed
- Add flour, sugar, lemon zest, salt and baking powder to a large bowl mix well.
- Once mixed add your butter and mix with clean hands until dough looks like bread crumbs. Nothing too uniform and big chunks of butter are okay. Work fast so your butter does not start heating up
- Next add the oat milk, vanilla extract and aquafaba mixture. Mix. Dough should be sticky but not too sticky
- Gently fold in blueberries. Put dough in the freezer for 10 mins to get the fats solidified again.
- Once 10 minutes is up turn the dough out onto a gently floured surface and pat down into a circle. Don't worry if some of the blue berries get crushed. The circle should be about 1-½ inch thick
- Next cut one line down the center then cut another line down the center horizontally till you have 4 triangles. Then cut all those triangles into 2 so you now have 8 triangles. Sprinkle extra sugar on top
- Arrange in a circle with tips pointed towards each other on a baking sheet with parchment paper. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the tops have golden spots
- Let cool for 3-5 minutes and transfer to a wire rack to finish cooling. Best when fresh. To store place in container on the counter for up to a week or can be stored in the freezer and warmed in the oven.
Notes
If you are looking for more brunch type recipes I think you will also love this Vegan Crumb Cake and this Vegan French Toast
My cat Charlie who loves to supervise
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