Vegan Blueberry Scones
These vegan blueberry scones are crispy outside and soft inside, spekled with juicy blueberries. You can't believe they are vegan.
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.