Mga Vegan na Blueberry Scone

Ang mga madali Mga Vegan na Blueberry Scone 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 Vegan Cinnamon Rolls, Vegan Crepes, O Inihaw na Vegan na Blueberry Donuts.

This scone recipe is another traditional recipe that can become even better with mga sangkap ng vegan, 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 Mga Scone ng Lemonade, Mga Vegan Scone, Mga Scone ng Saging, O Mga Vegan na Chocolate Chip Scone.

Mga Vegan na Blueberry Scone

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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Prep Time: 15 minuto min

Magluto Oras: 30 minuto min

Palamigin: 15 minuto min

Kabuuang Oras: 1 oras hr

Kurso: almusal

Cuisine: Amerikano

Servings: 8 malalaking scone

Mga Calorie: 282 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 2 tasa Flour ng Lahat-Lyong - (tala 1)
• ▢ 1 kutsara Cornstarch
• ▢ ½ kutsarita Asin
• ▢ ½ tasa Caster Sugar
• ▢ 1 kutsara Paghurno Powder
• ▢ ½ kutsarita kanela
• ▢ 8 tablespoons Malamig na Vegan Butter (Walang Asin) - cut in small cubes – I use earth balance buttery stick
• ▢ ½ tasa Soy Milk
• ▢ 1 ½ kutsarita Vanilla Extract
• ▢ 1 tasa Mga sariwang Blueberry - or frozen, don't thaw before use

Para magsipilyo sa ibabaw

• ▢ 2 tablespoons Soy Milk

tagubilin

• 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.
• Ipahid ang gatas ng soya at vanilla extract sa pinaghalong harina at pagkatapos ay haluin gamit ang isang kutsara hanggang sa mabuo ang isang magaspang na masa.
• Add frozen or fresh blueberries and gently knead in the dough.
• Pour the dough onto a floured kitchen counter, and work with floured hands.
• Magiging malagkit ang masa. Kung masyadong malagkit, magdagdag ng kaunting harina sa ibabaw. Kung tila masyadong tuyo, magdagdag ng 1-2 kutsara pang gatas ng soya.
• 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.
• Ilagay ang piraso ng parchment paper kasama ang disc ng mga scone sa isang plato at palamigin sa loob ng 15 minuto.
• Samantala, painitin muna ang oven sa 400°F (200°C).
• Linya ng isang baking sheet na may papel na sulatan.
• Pagkatapos ilagay sa refrigerator, paghiwalayin ang bawat scone at ilagay ang mga ito nang 2-3 pulgada ang pagitan sa inihandang baking sheet.
• Brush the top of the scones with 1-2 tablespoons of soy milk and sprinkle coarse cane sugar on top (optional).
• Ihurno sa loob ng 20-30 minuto o hanggang sa maging golden brown at tuyo at matigas ang mga gilid.
• Remove from the oven and cool for a few minutes on the baking sheet before transfer to the cooling rack.
• Store the scones at room temperature for 2 days, wrapped in a towel or in a sealed box.
• Ilagay sa refrigerator nang hanggang 5 araw o i-freeze sa isang selyadong kahon. Lasawin sa temperatura ng kuwarto isang araw bago ang petsang ito.

Mga Tala

Tandaan 1Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1scone | Mga Calorie: 282kcal | Carbohydrates: 41g | Protina: 4g | Taba: 11g | Saturated fat: 4g | Polyunsaturated Fat: 2g | Sosa: 315mg | Potassium: 74mg | Hibla: 1g | Asukal: 15g | Vitamin A: 83IU | Bitamina C: 3mg | Calcium: 119mg | Iron: 2mg

Ingredients at Substitutions

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.
• Flour ng Lahat-Lyong – The best flours for this recipe are pastry flour or regular white wheat flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten. You can’t use almond flour or coconut flour in this recipe.
• Cornstarch – 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.
• Vanilla Extract – para sa lasa.
• Paghurno Powder – to give them some rise.
• Soy Milk – 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.
• Mga frozen na Blueberry – 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.
• Ang asukal sa pulbos – sieve some on top of the scones for a quick snowy look.
• Grated lemon zest – drizzle some on top of the glazing for extra lemon flavor.

Paglikha ng Iba't Ibang Lasa

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.

Mga Tip ni 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
• Yogurt ng niyog
• Peanut butter or cashew butter or almond butter
• Vegan cream cheese

Mga Madalas Itanong

Higit pang mga Recipe ng Vegan na Almusal

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

Mga Vegan na Blueberry Breakfast Bar

Mga Waffle na Buckwheat

Mga Vegan Scone

Recipe ng Vegan Cinnamon Rolls