Vegan Blueberry Scones
Bake up fluffy Vegan Blueberry Scones! This tender, buttery vegan recipe is bursting with juicy berries & vanilla. Enjoy them warm for breakfast or tea.
Ingredients
- 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 more as needed
- 1 teaspoon pure vanilla extract
- 3/4 to 1 cup fresh blueberries frozen can be used
- Optional: lemon zest from 1 lemon
- 1 cup powdered sugar for glaze
- 2 tablespoons almond milk for glaze
- 1/2 teaspoon pure vanilla extract for glaze
Instructions
- Preheat your oven to 400°F (204°C) and get a baking sheet ready by lining it with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, ground flaxseeds, salt, and sugar.
- Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Gently mix in the almond milk and vanilla extract just until combined. If the dough is too dry, add a little more milk. Then, fold in the blueberries carefully.
- Turn the dough out onto a lightly floured surface, knead a few times, then press into a 1-inch thick circle.
- Cut the dough into 8 wedges using a pizza cutter or a sharp knife.
- Arrange the scones on the prepared baking sheet and bake for 22-26 minutes, or until they are lightly golden.
Nutrition
Calories: 339kcalCarbohydrates: 54gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 423mgFiber: 1g
Tried this recipe?Let us know how it was!