Scones veganos de arándanos

Estas facil Scones veganos de arándanos are crispy, buttery scones with a moist, soft crumb filled with juicy blueberries and flaky edges. Learn how to make easy vegan scones that are even better than from the bakery!

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I love making vegan versions of classic baking recipes, such as my Rollos de canela veganos, Crepes veganos o Donas veganas horneadas de arándanos.

This scone recipe is another traditional recipe that can become even better with ingredientes veganos, and you’ll learn with all my tips below that it’s not more complicated to do than the classic version!

Classic scone recipes are not vegan, as they contain butter, milk, and eggs. All these ingredients come from animals and are not compatible with a vegan diet. However, you can easily make vegan scones at home following my recipe below.

And if you like vegan scones, try my Bollos de limonada, Scones veganos, Scones de plátano o Scones veganos con chispas de chocolate.

Scones veganos de arándanos

These easy Vegan Blueberry Scones are crispy, buttery scones with a moist, soft crumb filled with juicy blueberries and flaky edges.

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 30 minutos minutos

Refrigerar: 15 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno

Tipo de cocina: American

Porciones: 8 bollos grandes

Calorías: 282 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina para todo uso - (nota 1)
• ▢ 1 cucharada de Maicena
• ▢ ½ cucharadita de Salt
• ▢ ½ taza de Azúcar glas
• ▢ 1 cucharada de Levadura en polvo
• ▢ ½ cucharadita de Canela
• ▢ 8 cucharadas de Mantequilla vegana fría (sin sal) - Cortar en cubos pequeños; yo uso la mantequilla Earth Balance en barra.
• ▢ ½ taza de Leche De Soja
• ▢ 1 ½ cucharadita de Extracto de vainilla
• ▢ 1 taza de Arándanos frescos - or frozen, don't thaw before use

Para cepillar por encima

• ▢ 2 cucharadas de Leche De Soja

Instrucciones para la impresión en alta definición

• Sift the flour in a large mixing bowl.
• Whisk in cornstarch, salt, caster sugar, baking powder, and ground cinnamon.
• Add in the cold vegan butter cubes and use a pastry cutter or 2 forks or your fingers to rub the butter into the flour mixture until it forms a pea-size crumble.
• Rocía la leche de soja y el extracto de vainilla sobre la mezcla de harina y luego mezcla con una cuchara hasta que se forme una masa irregular.
• Add frozen or fresh blueberries and gently knead in the dough.
• Vierta la masa sobre una superficie de cocina enharinada y trabaje con las manos enharinadas.
• La masa estará pegajosa. Si está demasiado pegajosa, añade un poco más de harina por encima. Si parece demasiado seca, añade 1 o 2 cucharadas más de leche de soja.
• Place the dough onto a large floured piece of parchment paper. Sprinkle flour on top of the dough and press into an 8-inch disc, and with a sharp knife, divide into 8 wedges.
• Desliza el trozo de papel de horno con el disco de bollos sobre un plato y refrigera durante 15 minutos.
• Mientras tanto, precaliente el horno a 200 °C (400 °F).
• Cubra una bandeja para hornear con papel pergamino.
• Tras refrigerarlos, separe cada bollo y colóquelos a una distancia de 5-7 centímetros (2-3 pulgadas) entre sí en la bandeja para hornear preparada.
• Brush the top of the scones with 1-2 tablespoons of soy milk and sprinkle coarse cane sugar on top (optional).
• Hornear durante 20-30 minutos o hasta que estén dorados y los bordes estén secos y duros.
• Remove from the oven and cool for a few minutes on the baking sheet before transfer to the cooling rack.
• Guarde los bollos a temperatura ambiente durante 2 días, envueltos en una toalla o en una caja hermética.
• Consérvelo en el refrigerador hasta por 5 días o congélelo en un recipiente hermético. Descongélelo a temperatura ambiente el día anterior.

Notas

notas 1Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1bollo | Calorías: 282kcal | Carbohidratos: 41g | Proteína: 4g | Grasa: 11g | Grasa saturada: 4g | Grasa poli-insaturada: 2g | Sodio: 315mg | Potasio: 74mg | Fibra: 1g | Azúcar: 15g | Vitamina A: 83IU | Vitamina C: 3mg | Calcio: 119mg | Hierro: 2mg

Ingredientes y sustituciones

Scones require only a few ingredients, and even if it is an easy vegan baking recipe, there are some important things to follow to make the best vegan scones.

• Cold Vegan Butter – The best scones are made from cold vegan butter. It’s not the same as vegan shortening or vegan spread. Vegan butter is hard in the fridge, it looks like a block of regular butter.
• Harina para todo uso – The best flours for this recipe are pastry flour or regular white wheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. You can’t use almond flour or coconut flour in this recipe.
• Maicena – Since it’s a vegan recipe, it means these are egg-free scones, so you need that little addition of starch to prevent the scones from crumbling apart too easily.
• Caster Sugar or White Sugar – Caster sugar is finer and blends better in scones but feel free to use white sugar or erythritol for a sugar-free option.
• Extracto de vainilla – por el sabor.
• Levadura en polvo – para darles algo de estímulo.
• Leche De Soja – I highly recommend soy milk rather than almond milk for soft scones. Almond milk, oat milk, or coconut milk are great options, but the dough would be slightly dryer with these non-dairy milk options.
• Ground Cinnamon – optional but delicious.
• Arándanos congelados – You can also use fresh blueberries but I found them more difficult to knead into the batter. They burst easily as the dough is rough.

How To Make Vegan Blueberry Scones

1. You must bring the cold butter in contact with the flours, using a pastry cutter or your fingers until it forms a crumble of flour. This probably the most important step of a scone recipe.
2. Drizzle the wet ingredients onto the dry ingredients and stir to form a rough dough.
3. When the dough is almost formed, throw in the blueberries and keep stirring or kneading to gently incorporate.
4. The dough will be sticky and rough. That’s what you want. Don’t overdo the dough. Just bring it together.
5. Place a piece of parchment paper onto the benchtop and generously flour the surface.
6. Then, place the dough onto the paper, sprinkle more flour on top of the dough, and press to flatten into a large disc.
7. Cut the disc into 8 triangles and transfer the parchment paper with the scones on it onto a plate.
8. Chill the scones for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
9. When the dough has chilled, line a large baking tray with parchment paper.
10. Lightly oil the surface and place each scone onto the tray, leaving them 1 inch apart.
11. They will rise and expand in the oven. Bake the scones for about 20 to 30 minutes at 400°F (200°C) until golden brown and a skewer inserted into the center of a scone comes out clean.

Decorating Vegan Scones

You don’t have to decorate scones, but who doesn’t like pretty scones? Below I listed some plant-based scones toppings ideas for you to try:

• Vegan lemon glazing – mainly made of powdered sugar and lemon juice. See the recipe card for the recipe.
• Azúcar glasé – sieve some on top of the scones for a quick snowy look.
• Ralladura de limón – drizzle some on top of the glazing for extra lemon flavor.

Creando diferentes sabores

You can use this recipe to create a range of vegan blueberry scones with different flavors. For example, to make a vegan lemon blueberry scone recipe, add to the batter 1 tablespoon of finely chopped lemon zest and replace 1/2 cup soy milk with 1/3 cup of soy milk and 2 tablespoons of lemon juice.

You can also add herbs or spices to your recipe. For example, a surprising addition of 2 teaspoons of dried rosemary makes amazing vegan blueberry rosemary scones.

Consejos de Carine

If you are new to vegan baking, let me share 5 tips for making the absolute best vegan scones every time:

1. Use cold vegan butter or frozen vegan butter like Earth Balance or Naturli, often sold as vegan ‘block.’ This is different from vegan shortening or vegan spread that is soft even in the fridge.
2. Use all-purpose flour, not gluten-free, or the scones won’t rise. For fluffy vegan scones, use pastry flour.
3. Don’t overdo the dough. Just mix to form a rough dough that comes together.
4. Chill the dough before baking. Shape the scones, then chill the dough to give some time to the gluten to activate. This is the secret of flakey scones.
5. Give them some space. Don’t let the scones touch each other when baking, or the sides won’t crisp.

Serving Vegan Scones

A scone recipe, vegan or not, is dry, and it’s always served with a hot beverage and a creamy topping. The best vegan scone toppings are:

• a dollop of whipped coconut cream
• Yogur de coco
• Peanut butter or cashew butter or almond butter
• Queso crema vegano

Preguntas frecuentes

Más recetas de desayunos veganos

You can bake delicious food for your desayuno vegano. Below I listed some of our favorite vegan baking recipes for breakfast.

Barritas veganas de arándanos para el desayuno

Gofres de trigo sarraceno

Scones veganos

Receta de rollos de canela veganos