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Vegan Blueberry Scones

Vegan Blueberry Scones
Course Breakfast, Dessert, Snack
Cuisine vegan
Keyword Brunch, Scones, vegan
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

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

*It is imperative you work fast with the butter and that the butter is cold or the recipe will not work.
**Aquafaba is the thick liquid that comes from a can of chickpeas.