Vegan blueberry scones
www.theconsciousplantkitchen.comThese easy Vegan Blueberry Scones are crispy, buttery scones with a moist soft crumb filled with juicy blueberries and flaky edges
Servings: 8 large scones
Calories: 282kcal
Ingredients
- 2 cups all-purpose flour - not gluten free flour
- 1 tablespoon Corn starch
- 1/2 teaspoon Salt
- 1/2 cup Caster sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 8 tablespoons Cold vegan Butter cut in small cubes - I use earth balance buttery stick
- 1/2 cup Soy milk
- 1 1/2 teaspoon Vanilla extract
- 1 cup Fresh blueberries or frozen, don't thaw before use
To brush on top
- 2 tablespoon Soy milk
Instructions
- 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 pea-size crumble.
- Drizzle the soy milk and vanilla extract over the flour mixture and then mix in with a spoon until a rough dough forms.
- Add frozen or fresh blueberries and gently knead in the dough.
- Pour the dough onto a floured kitchen counter, and work with floured hands.
- The dough will be sticky, if it's too sticky add a little more flour on top. If it seems too dry, add 1-2 more tablespoons of soy milk.
- 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.
- Slide the piece of parchment paper with the disc of scones on a plate and refrigerate for 15 minutes.
- Meanwhile preheat oven to 200°C (400°F)
- Line a baking sheet with parchment paper.
- After refrigerating, separate each scone and place them 2-3 inches apart on the prepared baking sheet.
- Brush the top of the scones with 1-2 tablespoons of soy milk and sprinkle coarse cane sugar on top (optional).
- Bake for 20-30 minutes or until golden brown and the edges are dry and hard.
- 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.
- Refrigerate up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.
Nutrition
Calories: 282kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 315mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg