Ingredients
Equipment
Method
Step 1. PREPARATION
- Preheat oven to 400° 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 6 tablespoons of filtered water. Stir to combine and set aside to thicken into a gel-like consistency. This will be your flax egg and will take approximately 10 minutes to thicken.
- In a liquid measuring cup, measure out the plant-based milk. Add the lemon juice or apple cider vinegar. Stir to combine and set aside to curdle. This will be your vegan buttermilk.
Step 2. MIXING THE DOUGH
- 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.
- In a medium bowl. combine the non-dairy milk, flax egg, and vanilla extract. Gently mix with the spatula until just combined. Do not overmix.
- Pour the wet ingredients into the large bowl with the dry ingredients. Stir until just combined. Be careful to not overmix as this can result in dense scones.
Step 3. SHAPING THE SCONES
- Transfer the dough onto a lightly floured surface. Pat it into a large circle, about one inch thick.
- Sprinkle the top of the dough lightly with flour and using a large knife, bench scraper, or pizza cutter, slice the dough into wedges/triangles.NOTE: Instead of triangles, you can also use cookie cutters to make fun-shaped scones.
- Place each scone onto the lined baking sheet, spacing them slightly apart.
- If you choose to use the vegan egg wash to give your scones a pretty golden brown finish, lightly brush the tops of each scone.
- For extra sweetness, you can also sprinkle some coarse sugar on the top of the scones.
Step 4. BAKING THE SCONES
- Place scones in the oven and bake for approximately 12-15min. or until they are golden brown and cooked through.
- Once they are done, remove the vegan blueberry scones from the oven, and let them cool on a cooling rack for approximately 10 minutes.
Step 5. SERVE and ENJOY!
- Once the delicious vegan blueberry scones have cooled, place one or two onto your favorite serving plate, accompanied by some fresh fruit and either a steaming cup of tea or hot coffee to sip on.
- ENJOY!
Nutrition
Notes
- 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.
- Cutting the vegan butter into the flour mixture is an important step. Make sure your mixture resembles coarse crumbs in order to achieve a flaky texture that makes these scones so irresistible.
- When folding in your fresh fruit, do so gently 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.
- These vegan blueberry scones are best stored in a sealed, preferably glass over plastic, airtight container. Or you can wrap them in unbleached parchment-lined paper, and then cover them in a plastic bag.
- If you would like to store them longer, use a freezer-safe container and keep them in the freezer for up to 5-6 months.
- When ready to eat, take them out of the freezer and let them defrost on a rack on your kitchen counter.