Vegan Blueberry Scones Recipe

These Vegan Blueberry Scones are light, flaky, and bursting with fresh blueberries. With a hint of sweetness and a delicate crumb, they make the perfect breakfast or snack, especially with a warm cup of tea or coffee. They’re easy to make and don’t require any special ingredients, making them a great addition to your vegan baking repertoire.

Serves: 8 scones
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes

Ingredients:

2 cups all-purpose flour (plus extra for dusting)
1/4 cup coconut sugar or granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegan butter (cold and cubed)
1/2 cup unsweetened almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for brightness)
1 cup fresh blueberries (or frozen, if fresh isn’t available)
1 tablespoon almond milk (for brushing on top)

Instructions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Dry Ingredients:

In a large bowl, whisk together the flour, coconut sugar (or granulated sugar), baking powder, and salt.

3. Cut in the Vegan Butter:

Add the cold, cubed vegan butter to the dry ingredients.
Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. Add Wet Ingredients:

Stir in the almond milk, vanilla extract, and lemon juice (if using). Mix until just combined. Be careful not to overmix, as this can lead to tough scones.

5. Add Blueberries:

Gently fold the fresh (or frozen) blueberries into the dough. If you’re using frozen blueberries, try to handle them gently to avoid turning the dough purple.

6. Form the Dough:

Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick. You can use your hands or a rolling pin.
Cut the dough into 8 wedges, like a pizza, and place them on the prepared baking sheet, spacing them slightly apart.

7. Brush with Almond Milk:

Lightly brush the tops of the scones with a little almond milk for a golden finish.

8. Bake the Scones:

Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve:

Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm with jam, vegan butter, or enjoy them as they are!

Tips for the Best Vegan Blueberry Scones:

Chill the Vegan Butter: Keeping the butter cold is key to achieving the desired flaky texture. If you want extra-flaky scones, try chilling the cubed butter in the fridge for 10-15 minutes before mixing it into the flour.
Don’t Overwork the Dough: The dough should be mixed just enough to combine the ingredients. Overmixing will result in dense, tough scones.
Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw them, as this will prevent the scones from becoming soggy.
Add Lemon Zest: For extra flavor, add the zest of one lemon to the dough for a fresh, citrusy kick.

Why You’ll Love These Vegan Blueberry Scones:

Flaky and Light: These scones have the perfect balance of flakiness and tenderness, making each bite delightful.
Bursting with Blueberries: Sweet, juicy blueberries in every bite add the perfect touch of fruitiness.
Easy to Make: With simple ingredients and minimal prep time, these scones come together quickly for a delicious treat.
Perfect for Breakfast or Tea Time: Enjoy them for breakfast, brunch, or as an afternoon snack with a hot cup of tea.

These Vegan Blueberry Scones are the perfect treat for any occasion, from casual mornings to special gatherings. Light, flavorful, and easy to make, they’re sure to become a staple in your vegan baking repertoire!