These vegan blueberry scones are a delightful treat, perfect for breakfast or an afternoon snack. They’re moist, tender, and bursting with juicy blueberries, making them a family-favorite. Plus, they’re simple to whip up, ensuring you can enjoy this scrumptious goodness in no time!
Table of Contents
The Best Vegan Blueberry Scones
Why You’ll Love These Vegan Blueberry Scones
These vegan blueberry scones are not just easy to make; they are also incredibly satisfying. The combination of fresh blueberries and a hint of vanilla creates a mouthwatering explosion of flavor. They offer a delightful balance of a crunchy exterior and a soft, crumbly texture that melts in your mouth. You’ll find they are perfect for any occasion, whether it’s a cozy weekend brunch or a weekday pick-me-up.
Key Characteristics of These Scones
Imagine sinking your teeth into a warm scone, the blueberries bursting with flavor. Each bite is not only vegan but also free of any guilt. Their versatility allows you to enjoy them plain, with a glaze, or even alongside a dollop of vegan whipped cream. If you’re looking to impress guests or simply treat yourself, these scones are an excellent choice!
Ingredients for Vegan Blueberry Scones
For the Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 8 tablespoons cold vegan butter or solid coconut oil
- 1/2 cup almond milk (plus up to 1/4 cup more if needed)
- 1 teaspoon pure vanilla extract
- 3/4 to 1 cup fresh or frozen blueberries
- Optional: Zest from 1 lemon
For the Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
How to Make Vegan Blueberry Scones
Preparing the Dough
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar until well combined. Next, add the cold vegan butter or solid coconut oil. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Shaping and Baking the Scones
Pour in the almond milk and vanilla extract, stirring just until combined. If the dough feels too dry, don’t hesitate to add a bit more almond milk. Carefully fold in the blueberries, handling them gently to avoid bursting. Turn the dough onto a lightly floured surface and knead a few times until it comes together. Form the dough into a circle about 1 inch thick and cut it into 8 equal triangles using a pizza cutter or knife. Place the scones on the prepared baking sheet and bake for 22-26 minutes until they are golden brown.
Making the Optional Glaze
While the scones cool for at least 15 minutes, prepare the glaze if you wish. Simply whisk together the powdered sugar, almond milk, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed, then drizzle it over the cooled scones for an extra touch of sweetness.
Tips for Perfect Vegan Blueberry Scones
Using Frozen Blueberries
If you’re using frozen blueberries, there’s no need to thaw them. Add them directly from the freezer. Just be aware that this may give your scones a slightly blue hue, but the flavor will remain fantastic!
Achieving Tender Scones
To keep your scones tender, knead the dough only a few times. Overworking the dough can lead to dense scones. You want to maintain that light and airy texture for the best results.
Flour Substitutions
If you need a gluten-free option, you can experiment with gluten-free flour blends. While I haven’t tested them, whole wheat pastry flour, spelt, or white whole wheat flour can be used as alternatives to all-purpose flour.
Vegan Butter vs. Coconut Oil
Feel free to substitute vegan butter with solid coconut oil if you prefer. Both options work well, contributing to the rich flavor and flaky texture of the scones.
Storing and Freezing Vegan Blueberry Scones
Once you’ve baked your scones, they can be stored at room temperature for a couple of days. If you’d like to keep them longer, consider freezing them after cooling. Just make sure to omit the glaze before freezing for the best texture. They can be enjoyed later, straight from the freezer or after a quick reheat!
Frequently Asked Questions About Vegan Blueberry Scones
Where can I buy the cookbook?
You can find my recommended cookbooks on various online bookstores or local shops that specialize in vegan cooking.
Are these scones gluten-free?
You can use a gluten-free flour blend as a substitute for all-purpose flour, but results may vary.
How long do I need to preheat the oven?
Preheat your oven to 400°F for about 10-15 minutes before baking the scones.
What kind of blueberries should I use?
You can use either fresh or frozen blueberries for this recipe. Both work beautifully and add delightful flavor.
Can I substitute vegan butter?
Yes! You can easily substitute vegan butter with solid coconut oil for a different flavor profile.
Related Recipes to try
- Blueberry Baked Oatmeal
- Blueberry Pizza Dessert
- Muffin Tin Fruit Loop French Toast
- Strawberry Ganache Cake Filling
- Strawberry Cheesecake
- Banana Muffins
Conclusion
Making these vegan blueberry scones is not just a cooking activity; it’s an experience filled with delightful aromas and mouthwatering flavors. If you’re looking for more inspiration, check out my Pinterest for a variety of delicious vegan recipes. Treat yourself and your family to these scrumptious scones; you won’t regret it!
Delicious Vegan Blueberry Scones to Brighten Your Day
Equipment
- large bowl
- whisk
- pastry cutter or hands
- baking sheet
- parchment paper
- pizza cutter or knife
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseeds
- ½ teaspoon salt
- ½ cup granulated sugar
- 8 tablespoons cold vegan butter or solid coconut oil
- ½ cup almond milk plus up to 1/4 cup more if needed
- 1 teaspoon pure vanilla extract
- ¾ to 1 fresh or frozen blueberries
- Zest from 1 lemon Optional
- 1 cup powdered sugar For glaze
- 2 tablespoons almond milk For glaze
- ½ teaspoon pure vanilla extract For glaze
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, flaxseeds, salt, and sugar.
- Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs.
- Pour in the almond milk and vanilla extract, stirring until just combined. Add more milk if the dough is too dry, then fold in the blueberries.
- Turn the dough onto a lightly floured surface and knead a few times until cohesive. Flatten into a circle about 1 inch thick and cut into 8 triangles.
- Place the scones on the prepared baking sheet and bake for 22-26 minutes until golden brown.
- Cool the scones for at least 15 minutes before glazing.
- Whisk together powdered sugar, almond milk, and vanilla extract for the glaze until smooth. Drizzle over cooled scones.
Glaze
- Whisk powdered sugar, almond milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
- Drizzle glaze over cooled scones.
