jadesfood
Are you looking for a recipe for vegan baking and hoping that it’s easy and quick? This vegan blueberry scones recipe is egg and dairy-free. A bit crispier than ordinary scones outside but fluffy enough inside and speckled with juicy blueberries. It takes less than 40 minutes from start to finish and freshly baked scones are the most enjoyable treat with a cup of tea. If you serve them for your family or friends, they won’t notice these are vegan!
Ingredients You Will Need
Plain flour – You can use cake flour if you want a lighter texture, but I prefer plain flour for this recipe because cake flour makes the scones a bit cakey.
Vegan butter – Any vegan butter is fine. If you want to use oil instead of butter, use 37g of oil instead of 50g of butter.
Plant-based milk – I use soy milk in this recipe because it has more protein than nut milk or oat milk.
Sugar – Unrefined cane sugar and beet sugar are popular options for sweeteners but coconut sugar and other sweeteners are perfectly fine to use in your scones.
Salt – Salt is very important to enhance the flavlour even when you make sweet goods. I really recommend using sea salt rather than table salt cause table salt is just sodium. Sea salt has much more minerals and umami.
Vanilla extract – Because this recipe doesn’t have any dairy products like butter, the scones don’t smell appetizing. Adding a tiny bit amount of vanilla makes your scones smell delicious!
Blueberries – You can use both fresh and frozen ones in this recipe but frozen ones are much easier to combine in the dough. If you use fresh blueberries, you have to be careful not to squash them cause the dough is not very soft.
Lemon zest – This is completely optional but it is so refreshing to smell the fragrance of lemon zest in your baked scones.
Demerara sugar – This is optional, but I like scrunchy topping on my scones.
Tips for Making Vegan Blueberry Scones
Use cold ingredients
Put all your ingredients in the fridge if it’s possible because the temperature of your ingredients is low, and your dough is less likely to develop the gluten which makes your scones chewy and tough.
Rub your dry ingredients and butter mixture thoroughly
If you are not using a food processor, rub your mixture until it looks like bread crumbs. Use just your fingertips cause they are the coolest part of your hands.
Do not overwork your dough
Like I said earlier, gluten is the enemy of good scones, unlike bread. The more you work your dough more gluten develops. I always use a knife instead of a wooden spoon or a rubber spatula to mix the dry ingredients and wet ingredients when I want less gluten in my baked goods.
Bake your scones immediately
Scones have baking powder to raise the dough in an oven. The chemical reaction of baking powder occurs immediately upon adding liquid, so preheat your oven completely before putting your scones.
Bake Your scones at a high temperature
Scones need to be baked at a quite high temperature to get them fully rise otherwise they’ll end up claggy scones.
Q&A
How can I store scones?
I really recommend you eat them on the day, but you can store them in an airtight container for about a couple of days maybe more. You don’t have to put them in the fridge.
Can I freeze my scones?
Absolutely yes. They can be frozen perfectly for up to 1 month.
Can I replace blueberries with other fruit?
Yes, you can use any fruits you like such as raspberries, blackberries or even chocolate(this is not fruit though)!
Can I replace Vegan butter with oil?
Yes, use 37g of oil in place of 50g of vegan butter.
More Vegan Baked Good Recipes
No knead Black Sesame Babka Buns (Vegan)
No Knead Tangzhong Maple Pecan Sticky Buns (Vegan)
No knead Black Sesame Babka Buns (Vegan)
Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう
Vegan Blueberry Scones
Equipment
- 1 bowl
Ingredients
- 200 g Plain flour
- 2 tsp Baking powder
- 80 g Sugar
- 1 pinch Salt
- 50 g Vegan butter cut into cubes or 37g Flavourless Oil
- 90-100 ml Plant based milk
- 1 tsp Vanilla extract
- some Lemon zest optional
- 150 g Blueberries
- some Demerara sugar for topping optional
Instructions
- Preheat oven to 200C and line a tray with pachment paper or a silicon mat.
- Put flour, sugar, salt and baking powder in a large bowl and wisk together. Add the butter and rub it into the flour until the mixture looks like breadcrumbs. Add blueberries and mix.If you use a food processor, put dry ingredients and butter in and pulse the mixture until it resembles breadcrumbs and transfer it into a bowl to add blueberries.
- Pour half of the milk into the bowl first and mix it using a cutlery knife to prevent from gulten developping. Next, pour half of the rest of the milk and repeat mixing again. Do net overmix the dough otherwise you'll have claggy and tough scones. If your dough is a bit dry, add ramining milk, but if it doesn't look dry, stop adding the milk. You don't have to use all milk you prapared.
- Tip the dough onto the surface and lightly shape it in circle and cut it into 6 pieces or you can use cookie cutter to chomp out. Transfer your scones onto the prepared baking tray and brush some milk and sprinkle demerara sugar on top(this is optional).
- Bake in the oven for about 20 to 25 minutes or until golden brown both on top and underneath. the scones are best when they are still warm, so just cool them for 10 to 15 minutes before serving. You can keep reheat them in the oven at low temperature(around 150C) next day.
