Cozy Up With These Delicious Blueberry Dairy Free Scones
It’s that time of year, and these delicious blueberry dairy-free scones should be one of the first things you make this fall season. Dense, moist, and with the perfect amount of sweetness. Cozy up, grab a coffee and your dairy free scone, and let the day just slip away, if only for a few minutes.
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These simple blueberry dairy-free scones are so delicious I could not stop eating them! Fall is the perfect time of year to start baking all of those lovely treats, and scones are definitely a big part of my baking repertoire.
These dairy-free scones are made with blueberries but you can make scones with so many added ingredients, from berries to nuts, and chocolate. I love them all. Feel free to experiment with this base recipe, and then add what you’d like.
History Of The Scone
The origin of scones is not completely clear. Some say they originated in Scotland, with the first mention of the word being in 1513.
Originally scones were made large, round, and flat. They were baked on a griddle, as this was before the invention of baking powder, and then cut into triangular shapes. Today scones are more commonly rolled and cut before being baked in the oven.
Traditional English scones, the ones served at high tea, are round in shape, not triangular, and they are served with clotted cream and jam.
Different Styles Of Eating A Scone
Eating a scone is relatively easy however there are a few different styles and techniques, depending on where you are from and your preference.
Clotted cream or double whipped cream – traditionally the British will use clotted cream on their scones for afternoon tea. However, the double whipped cream has a clean, earthy taste that also tastes delicious. Personally, I like my scones plain without any cream at all!
Tart jams – to balance out the taste of the sweet cream, consider using a tart jam like berry jams – strawberry, raspberry, blackberry, etc.
For a healthier jam, look for ones that do not contain added sugars. Nowadays you can find jams made simply with fruit, and perhaps with a touch of fruit juice for additional sweetness.
2:1:1 ratio – aim for a 2:1:1 ratio of cream to jam. Meaning add about the same amount of cream and jam, in weight, as the weight of your scone. This can look like 1 tablespoon of cream and 1 tablespoon of jam (1:1) or 2 tablespoons of cream and 2 tablespoons of jam (2:2) etc.
Fingers only – with your fingers, break your scone apart in half horizontally. Do not use a knife. Scones are meant to be broken apart with your fingers. Save using the knife to spread the cream and jam on your scone.
Dressing the scone – there are two ways to dress your scone, the Cornish or Devon way.
People who use the Cornish method put the jam on their scone first, and then the cream second.
People who use the Devon method put the cream on their scone first, and then the jam second.
One way is not better than the other, just different. It is said that the former Queen Elizabeth II used the Cornish method when eating her scones. 😉
Bite-sized pieces – according to this article, it is best to break off bite-sized pieces, spreading the jam and cream as you go rather than pre-breaking the entire scone.
And never put the two halves together to make a scone sandwich. This is terrible etiquette!
Recipe Tips
For the best consistency and texture, it is best to work with vegan butter that is chilled. So do not pull your butter out of the fridge too early.
When folding in your fresh fruit, do so gently in order to prevent the fruit from getting mixed and mashed into the dough and turning the dough the same color as the fruit (been there).
Do not overmix the dough. Gently fold in the ingredients until just mixed. That is perfectly good enough. If you overmix the dough, the scones could get too dry and crumbly.
Notes About This Recipe
There are many plant-based butters out there. Experiment with them to find the ones you like.
For the best result, it is best to use cold butter and cut it into the flour mixture to make crumbs the size of peas. This gives the scones that moist, dense consistency.
I like to do 1/2 monkfruit and 1/2 white sugar but you can use all monkfruit or all white sugar if you wish, whichever you prefer.
I most often use unsweetened organic soymilk in my baked goods but there are plenty of other plant-based milks out there as well, such as almond milk, flax milk, oat milk, etc. Just make sure to use unsweetened.
Feel free to use other ingredients in your scones if you do not have fresh blueberries. You can use things like dried fruit, chopped nuts, or chocolate chips.
Handy Kitchen Tools For This Recipe
silicone spatula – these work best to prevent the dough from sticking.
silicone baking mat – you can also use unbleached parchment paper.
Blueberry Dairy-Free Scones Ingredients
3/4 cup non-dairy butter
1/3 cup monkfruit and/or white sugar, plus a little extra white sugar to sprinkle on top of the scones.
2 tbsp ground flax seed
6 tbsp filtered water
1/2 cup non-dairy milk, plus a little extra to brush on top of the scones.
2 1/2 cup organic all-purpose flour
1 tbsp baking powder
1/4 tsp sea salt
1 cup fresh blueberries
optional ingredients you may want to consider
Instead of blueberries, you can use other types of fruit such as raspberries, dried cranberries, oranges, raisins, dates, figs, etc.
You can also use a variety of nut pieces, such as walnuts, pecans, almonds, etc.
If you prefer a hint of chocolate in your scone, consider using mini chocolate chips. They even have a vegan kind nowadays. Yum!
Blueberry Dairy-Free Scones Preparation
Preheat oven to 375° Fahrenheit.
Line a baking sheet with either a silicone non-stick mat or unbleached parchment paper.
In a small bowl, measure out the ground flax, and add 6Tb of filtered water. Stir to combine. Set aside to thicken into a gel-like consistency. Approx. 10min.
Blueberry Dairy Free Scones Directions
In a large bowl, measure out the all-purpose flour, sugar, baking powder, and salt.
Whisk dry ingredients together until well combined.
Cut in the cold non-dairy butter using the pastry cutter until the flour mixture is crumbly with pea-sized crumbs.
Add the blueberries, and toss lightly with the flour mixture to coat.
Add the flax egg and non-dairy milk. Gently mix with the spatula until just combined. Do not overmix.
Using half the dough, place it on a lightly floured surface, and pat into a medium-sized circle. Approximately 6″ in diameter, and 1/2″ thick.
Sprinkle the top of the dough lightly with flour, and cut into 6 triangles.
Place each triangular scone onto the lined baking sheet.
Repeat with the second half of the dough.
Lightly brush each scone with non-dairy milk, and sprinkle lightly with sugar.
Place scones in the oven and bake for approximately 12-15min. or until the tops are golden brown.
Remove from oven, and let cool on a cooling rack for approximately 10 minutes.
Enjoy!
How To Store
These blueberry dairy-free scones are best stored in a sealed, preferably glass over plastic, container. Or you can wrap them in unbleached parchment-lined paper, and then cover them in a plastic bag.
They will keep on the kitchen counter for approximately 3-4 days and will last up to a week in the fridge.
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If you make these delicious Blueberry Dairy Free Scones and enjoy them, I would love it if you give them 5 stars and comment below.
You can also follow me and my life on Cape Cod on my Instagram page @upsidelane.
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VIDEO: Step-by-step directions on how to make Blueberry Dairy Free Scones
Printable Recipe For You To Enjoy
Blueberry Dairy Free Scones
Equipment
- silicone spatula These work best to prevent the dough from sticking.
- silicone baking mat You can also use unbleached parchment paper.
Ingredients
- 3/4 cup non-dairy butter
- 1/3 cup monkfruit and/or white sugar Plus a little extra white sugar to sprinkle on top of the scones.
- 2 tbsp ground flax seed
- 6 tbsp filtered water
- 1/2 cup non-dairy milk Plus a little extra to brush on top of the scones.
- 2 1/2 cup organic all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 cup fresh blueberries
Instructions
Preparation:
- Preheat oven to 375° Fahrenheit.
- Line a baking sheet with either a silicone non-stick mat or unbleached parchment paper.
- In a small bowl, measure out the ground flax, and add 6Tb of filtered water. Stir to combine. Set aside to thicken into a gel like consistency. Approx. 10min.
Directions:
- In a large bowl, measure out the all-purpose flour, sugar, baking powder, and salt.
- Whisk dry ingredients together until well combined.
- Cut in the cold non-dairy butter using the pastry cutter until the flour mixture is crumbly with pea sized crumbs.
- Add the blueberries, and toss lightly with the flour mixture to coat.
- Add the flax egg and non-dairy milk. Gently mix with the spatula until just combined. Do not overmix.
- Using half the dough, place it on a lightly floured surface, and pat into a medium sized circle. Approximately 6" in diameter, and 1/2" thick.
- Sprinkle the top of the dough lightly with flour, and cut into 6 triangles.
- Place each triangular scone onto the lined baking sheet.
- Repeat with the second half of the dough.
- Lightly brush each scone with non-dairy milk, and sprinkle lightly with sugar.
- Place scones in the oven and bake for approximately 12-15min. or until the tops are golden brown.
- Remove from oven, and let cool on a cooling rack from approximately 10min.
- Enjoy!
Notes
- There are many plant-based butters out there. Experiment with them to find the ones you like.
- For best result, it is best to use cold butter and cut it into the flour mixture to make crumbs the size of peas. This gives the scones that moist, dense consistency.
- I like to do 1/2 monkfruit, and 1/2 white sugar but you can use all monkfruit or all white sugar, whichever you prefer.
- I most often will use unsweetened organic soymilk in my baked goods but there are plenty of other plant-based milks out there as well, such as almond milk, flax milk, oat milk etc. Just make sure to use unsweetened.
- Feel free to use other ingredients in your scones if you do not have fresh blueberries. You can use things like dried fruit, chopped nuts, or chocolate chips.
- These blueberry dairy free scones store best in a sealed, preferably glass over plastic, container. Or you can wrap them in unbleached parchment lined paper, and then cover in a plastic bag.
- They will keep on the kitchen counter for approximately 3-4 days, and will last up to a week in the fridge.
