I’ll admit it. I’ve never really given scones a chance. Every time I went to a coffee shop or bakery I would scan the assorted pastries, passing right over the scones, instead grabbing a muffin, bread or bagel. Scones just always seemed dry & chalky, which let’s be honest is not how one wants to start their day. But then I went to one of my go-to coffee shops to grab a latte & muffin, but they had run out & all the other items were non-vegan, so I caved. Glad I did! The scone was the perfect texture & so flavorful! I knew at that point that scones were ready to head into the breakfast rotation.
Blueberry Scones
The perfect pastry to start your day!
Servings: 8
Ingredients
- 1 cup fresh blueberries
- 3/4 cup dairy-free milk of choice
- 1/2 cup vegan butter chilled
- 1/2 cup cane sugar
- 1 1/2 tsp vanilla extract
- 2 1/4 cup flour
- 2 tbsp ground flax seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- optional: sliced almonds/oats to top
Icing
- 1/4 cup powdered sugar plus more to dust as a topping
- 1 tsp dairy-free milk
- 1 tsp vegan cream cheese
Instructions
- Measure the butter & place in the freezer to chill.
- Preheat oven to 400° & line a baking tray with parchment paper.
- Combine all the dry ingredients together in a large bowl.
- Add in the chilled butter, working it in with your hands until if forms crumbly bits.
- Add in the milk & vanilla, stirring to combine.
- Gently fold in the blueberries. The dough texture will be wet, thick enough to hold shape but too wet to knead into a ball.
- Flour your hands & transfer the dough to the parchment paper forming a large circle about an inch thick. Optional: sprinkle sliced almonds and/or rolled oats on top.
- Place in the oven for 10 minutes. Remove from the oven & run a knife through the dough forming 8 slices (like a pizza) but do not separate the pieces. Return to the oven for another 20 minutes.
- Remove from the oven & gently separate the scone pieces, spreading them out on the tray. Return to the oven for another 5-8 minutes. Remove from the oven & let cool.
- If using the icing, whisk all the ingredients together until well combined . Drizzle along the top of the scones. Optional: Sprinkle with a light dusting of powdered sugar.
Notes
If you only have whole flax seeds don’t fret. Place the whole flax seeds in a blender, coffee grinder or small food processor & pulse until they turn in to a flour consistency.
Use the dairy-free milk of choice. I always have coconut or almond milk on hand so I go with those.
If blueberries aren’t your thing you could substitute with 1 cup of another fruit of choice. Just make sure to chop them into little pieces.
Enjoy!!!!!
